Turkish Red Lentil

• 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

1. Melt 1 T butter in a medium pot over medium heat.
2. Add onion and bell pepper, saute until softened, about 5 minutes.
3. Stir in tomato paste and cumin, and toast until aromatic, 2-3 minutes.
4. 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.
5. Add bulgur and simmer until grains increase in volume and tenderize, about 8 minutes.
6. Stir in remaining butter, mint, red pepper flakes and sumac.
7. Once butter melts, season to taste with salt.
8. Ladle into bowls, top with a dollop of yogurt and sprinkle with pomegranate seeds.

t, white onion, red bell pepper, tomato paste, cumin seeds, red lentils, water, salt, ground bulgur, t, red pepper, sumac, greek yogurt, pomegranate seeds

Taken from www.epicurious.com/recipes/member/views/turkish-red-lentil-52625711 (may not work)