Name: Persian Yogurt, Lentil, and Bulgur Soup with Browned Herb Butter
Total time: 40 min
Yield: Serves 6
Cuisine: Iranian
Ingredients: 1 bay leaf; ¾ cup [150 g] French green lentils, picked over and rinsed; 2 Tbsp freshly squeezed lemon juice; 5 cups [1.2 L] chicken or vegetable broth; 1 medium yellow onion, finely chopped; Freshly ground black pepper; 5 Tbsp [70 g] unsalted butter; ½ cup [90 g] medium bulgur; 1½ Tbsp cornstarch; 2 cups [480 g] plain full-fat Greek yogurt; 1 large egg; 4 medium garlic cloves, sliced; Pinch of cayenne pepper; Sea salt; ½ cinnamon stick; ½ cup [15 g] chopped fresh mint

Preparation info

Serves
6

Difficulty
Easy
Ready in
40 min

Appears in

Easy Soups from Scratch with Quick Breads to Match

By Ivy Manning

Published 2017

About

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