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Red Lentil and Bulgur Soup with Browned Butter and Yogurt

Red Lentil and Bulgur Soup with Browned Butter and Yogurt

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Slow Cook Time
    6¼ to 7¼ hours
  • Active time plus cooling
    15 minutes active
  • Rating

This rich vegetarian soup gets its pleasantly thick body from red lentils, which soften and break down during cooking. The bulgur, on the other hand, keeps its chewiness while adding nutty notes that complement the lentils’ earthy flavor. Harissa is a North African spiced chili paste; it lends the soup gentle heat and depth of flavor and also adds to its color. Look for harissa in the international aisle of the supermarket or in Middle Eastern grocery stores. The browned butter and lemon-mint yogurt garnishes are flourishes that transform this humble dish into something special. If the browned butter solidifies while the lentils and bulgur cook, simply melt it in the microwave just before use.

Tip

Don’t use fine bulgur instead of coarse, as it cooks more quickly and doesn’t have the same nutty, nubby texture.

Ingredients
  • ¾

    cup plain whole-milk yogurt

  • 2

    teaspoons grated lemon zest, plus lemon wedges to serve

  • 1

    cup lightly packed fresh mint leaves, finely chopped, divided

  • Kosher salt and ground black pepper

  • 6

    tablespoons (¾ stick) salted butter, cut into 6 pieces, divided

  • 1½

    cups red lentils

  • ¼

    cup coarse bulgur

  • 1

    large yellow onion, finely chopped

  • 2

    medium garlic cloves, finely grated

  • 3

    tablespoons tomato paste

  • 2

    tablespoons harissa, plus more to serve

  • 2

    tablespoons sweet paprika

Step 1

In a small bowl, stir together the yogurt, lemon zest, half the mint and ¼ teaspoon each salt and pepper. Cover and refrigerate until ready to serve. On a 6-quart Instant Pot, select Normal/Medium Sauté.

Add 3 tablespoons of butter and let melt. Cook, stirring often, until deep golden brown with a nutty aroma, 1 to 2 minutes. Press Cancel to turn off the pot.

Using potholders, carefully remove the insert from the housing and pour the butter into a small microwave-safe bowl, scraping out the pot with a silicone spatula.

Return the pot to the housing, then add the remaining 3 tablespoons butter, the lentils, bulgur, onion, garlic, tomato paste, harissa, paprika and 2 teaspoons salt. Stir, then stir in 7 cups water and distribute in an even layer.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 15 minutes.

When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Stir the soup, scraping the bottom of the pot, then stir in the remaining mint. Taste and season with salt. If the browned butter has solidified, microwave on high until melted, 10 to 15 seconds.

Ladle the soup into bowls, drizzle with browned butter and dollop with the yogurt mixture. Offer lemon wedges and additional harissa on the side.