1. Melt butter in large pan on medium heat. Add onions, turn heat to medium-low and cook, stirring, 15 minutes, until golden. 2. Stir in paprika. Add lentils and bulgur. Cook, 1 minute, stirring to coat. 3. Stir in 10 cups broth, tomato paste and cayenne. Turn heat to medium-high and bring to boil. Reduce heat to low and simmer 1 hour, partly covered, until bulgur is soft and creamy. 4. Stir in mint. Remove from heat. Cover and let sit 10 minutes. 5. Add some or all of remaining 2 cups broth to adjust to desired consistency. Add salt. 6. Garnish with dollop of yogurt, lemon slice and mint leaf. ---------------------------------------------------------------------------
Nutrition
Ingredients
