Страница 38

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