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Persian Yogurt, Lentil, and Bulgur Soup with Browned Herb Butter
PAIR WITH
Quick Flatbread with Dukkah
(PAGE 135)
There are versions of this creamy yogurt and lentil soup all over the eastern Mediterranean. In this recipe, the onions, broth, and bulgur (dried cracked wheat kernels) simmer together and then are enriched with yogurt, egg, and a little cornstarch, to prevent the soup from curdling. A helping of the spice-simmered French green lentils (
lentilles du Puy
) is spooned into each bowl of soup, and it is finished with fresh mint sizzled in brown butter. It tastes like it came from a fancy rooftop restaurant in Tel Aviv, but in reality it’s one of the easiest recipes in this book. To make the dish gluten-free, substitute 1 cup [180 g] cooked rice for the bulgur
.
I like to plunk a batch of flatbreads dusted with
dukkah
topping
(see page 135)
in the center of the table and invite everyone to tear off pieces with their hands to dip in the soup. It turns a weeknight meal into a communal feast!
SERVES
6
ACTIVE TIME
20
MINUTES
TOTAL TIME
40
MINUTES
3
/
4
cup [150 g] French green lentils, picked over and rinsed
4 medium garlic cloves, sliced
1 bay leaf
1
/
2
ci
Sea salt
5 cups [1.2 L] chicken or vegetable broth
(see page 17)
1 medium yellow onion, finely chopped
1
/
2
cup [90 g] medium bulgur
1
1
/
2
Tbsp cornstarch
2 cups [480 g] plain full-fat Greek yogurt
1 large egg
Freshly ground black pepper
5 Tbsp [70 g] unsalted butter
1
/
2
cup [15 g] chopped fresh mint
2 Tbsp freshly squeezed lemon juice
Pinch of caye
1.
In a medium saucepan, combine the lentils with 3 cups [720 ml] water, the garlic, bay leaf, ci
1
/
2
tsp salt and bring to a boil over high heat.
Reduce the heat to low, cover, and cook until the lentils are tender, about 20 minutes.
(If the lentils are not done, add more water and continue to simmer until they are tender to the bite.) Drain the lentils, discard the ci
Wipe out the pan and set it aside.
2.
While the lentils simmer, combine the chicken broth, onion, and bulgur in a large soup pot or Dutch oven and bring to a simmer over medium-high heat.
Reduce the heat to low and simmer, uncovered, until the onion and bulgur are tender, 10 minutes.
Turn off the heat.
3.
In a medium bowl, whisk the cornstarch with the yogurt and egg until smooth.
4.
Gradually whisk 2 cups [480 ml] of the warm soup into the yogurt mixture.
Pour the yogurt mixture back into the soup pot and cook, uncovered, over low heat, stirring occasionally, until the soup just begins to bubble and coats the back of a ladle in a thick layer, about 5 minutes.
Season with salt and black pepper.
5.
Place the butter in the pan used to cook the lentils and melt over medium heat.
Add 2 Tbsp of the mint and cook, stirring occasionally, until the butter is lightly browned and nutty smelling, about 2 minutes.
Remove the pan from the heat and add the lemon juice (careful, it will sputter).
6.
Ladle the soup into bowls, spoon some of the lentils into the center of each serving, and top with some of the browned butter mixture and a pinch of caye
Garnish with the remaining mint.
Serve immediately.
GET AHEAD:
The lentils can easily be doubled, so you’ll have a stash in the freezer for a future soup or salad. Store the cooled lentils in airtight containers or zip-top plastic freezer bags in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Reheat in the microwave or on the stove top over low heat with a bit of water before serving.
The cooled yogurt-bulgur broth (without lentils or browned butter) can be stored in airtight containers or zip-top plastic freezer bags in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Defrost overnight in the refrigerator before reheating gently until warm to the touch; do not boil. Add the warmed lentils, browned butter, and mint as directed.