Red Lentil and Mint Soup

I decided to make a lentil soup for the New Year.  Eating lentils on New Year's often is associated with good luck and dates back to the Romans.  I used red lentils, which are more common in the Mediterranean and added fresh mint for more flavor. 

Red Lentil and Mint Soup:

2 C Red Lentils, rinsed
3 Q Vegetable Stock
1 Large Onion, finely chopped
2 T Olive oil
1 C Bulgur, medium (#3 or #4), rinsed
4 T Unsalted Butter
1 T Tomato Paste diluted in 1/3 C warm water
3 Tomatoes, peeled, seeded and finely chopped
1 t Smoked Paprika
1/8 t Cayenne
4 T Fresh Mint
Juice of lemon (optional)
Salt

Directions:
1.  In soup pot, saute onions in olive oil and 1 T butter until translucent. 
2.  Add the stock, lentils, bulgur, remaining butter, tomato paste, tomatoes and salt. 

3.  Bring to a boil for about 5 minutes.
4.  Reduce heat and simmer for about an hour and a half.
5.  Stir in paprika, cayenne and mint.  Cook for 5 more minutes.
6.  Salt to taste.  Serve and add lemon if desired.

Serves 6-8

Tip:  You can find red lentils in the dried bean section.  You always need to rinse and pick through them for any "odd" lentils.