Saveur has quite a catalog of toothy, butter-laden recipes. We took one that looked particularly delicious and added our own Banner Butter spin.
On y va!
What you need:
4 tbsp. Banner Chili Lime Cilantro Butter
3 tsp. ground cumin;
3 cloves garlic, crushed and chopped
1 medium onion, roughly chopped
1 tbsp. tomato paste
3 medium tomatoes, seeded and chopped;
4 cups chicken broth
4 cups water
1 cup dried yellow lentils, rinsed and drained
11/3 cup coarse bulgur
Sea salt and freshly ground black pepper, to taste
2 tsp. paprika
For the Cilantro Mint Chutney you’ll add at the end:
1 cup fresh cilantro
1 cup fresh mint, stems removed
2 tbsp. rice vinegar
1.5 tbsp. extra virgin olive oil
Juice from ½ of a lime
3 tbsp. water
Salt and freshly ground pepper to taste
Serves 6!
Start the Lentil Soup
Melt 2 tbsp. of the Chili Lime Cilantro Butter in a large pot or dutch oven over medium heat. Add cumin, garlic, and onions and stirring until onions are translucent and soft, about 6 or 7 minutes. Increase heat to high, add tomato paste, and cook, stirring frequently for about 3 minutes. Add chopped tomatoes and cook until mixture thickens slightly, about 3 minutes more. Add broth, water lentils, bulgur, and bring to a boil. From there, reduce heat so that the soup is simmering with the lid slightly ajar.
Make the Cilantro Mint Chutney
While the soup is simmering, put all of the chutney ingredients except the salt and pepper in a food processor. Pulse ingredients until mixture is viscous and pour-able but not exactly smooth. Then, season to taste with salt and pepper and transfer to a small serving bowl.
Back to the Soup
After 30 to 40 minutes of simmering, the lentils should be soft and soup slightly thickened. Season the soup with salt and pepper to taste, remove from heat, and set aside.
Putting it All Together
Ladle the soup into serving bowls, sprinkle with a bit of paprika and then evenly divide the remaining Chili Lime Cilantro Butter to each bowl. Right before serving add spoonful of the Cilantro Mint Chutney.
Enjoy!
Oh, and one more thing…a glass or two of a local IPA like Red Brick’s Hoplanta would be a fine beverage choice for this spicy, minty jewel of a soup.