My in-laws sent us an article with 15 Fall Vegetable Soups, all from past issues of Saveur magazine. I like soup. It's something I wish I cooked more often. These soups looked so delicious that I decided to do a soup a week. The first soup I had to make was their Red Lentil and Bulgur Soup with Chile-Mint Butter.
This soup is similar to the lentil soup that Asye serves up at her Turkish Cafe. Yeah. That soup. The soup that makes me swoon. (Do you have any idea how long it took me to figure out that the "other" ingredient was bulgar and not rice? No, you wouldn't, but it was an embarrassingly long time.) So of course when I saw this as one of the 15 featured soups it had to be the first one.
More importantly, I also had the ingredients on hand. Being impatient to get started, that meant I could cook it the very same night that I decided to embark on this challenge.
There are many lentil-bulgar soup recipes out there, all variations on a theme, and many of them quite good. But what takes this one to the next level is the chile-mint butter, made with Aleppo pepper. Three tasty ingredients in a delicious combination. (It also helps to use good flavorful chicken broth.)
It's an easy soup, but it'll still take about an hour total to make. Maybe 5-10 minutes of prep time (depending on how fast you are with a knife), six minutes of attentive cooking, and another 45 minutes of simmering. The chile-mint butter can be during the last few minutes of cooking.
To the recipe... Saveur Magazine's Red Lentil and Bulgur Soup with Chile-Mint Butter