Ingredients
3 T butter
1 white onion, finely diced
1 red bell pepper, finely diced
2 1/2 T tomato paste
1 T freshly ground cumin seeds
1 1/2 cup red lentils, rinsed and drained
8 cups of water
Salt
1/4 cup fine ground bulgur
1 T dried mint
2 teaspoons red pepper flakes
2 teaspoons sumac
1/4 cup Greek yogurt
1/4 cup pomegranate seeds
Preparation
Melt 1 T butter in a medium pot over medium heat. Add onion and bell pepper, saute until softened, about 5 minutes. Stir in tomato paste and cumin, and toast until aromatic, 2-3 minutes. Stir in lentils and water, increase heat to high and bring to a boil. Reduce heat to medium, season with salt and simmer until lentils are tender, 10 to 15 minutes. Add bulgur and simmer until grains increase in volume and tenderize, about 8 minutes. Stir in remaining butter, mint, red pepper flakes and sumac. Once butter melts, season to taste with salt. Ladle into bowls, top with a dollop of yogurt and sprinkle with pomegranate seeds.
