Red Lentil and Bulgur Soup with Chile–Mint Butter

Ingredients

• 5 tbsp. unsalted butter
• 3⁄4 tsp. cumin seeds
• 2 cloves garlic, finely chopped
• 1 medium onion, roughly chopped
• 1 tbsp. tomato paste
• 3 medium tomatoes, halved and grated, skins discarded
• 4 cups chicken broth
• 1 cup dried split red lentils (also called masoor dal), rinsed and drained
• 1⁄3 cup coarse bulgur
• Kosher salt and freshly ground black pepper, to taste
• 1 tbsp. dried mint leaves, crumbled with your fingers
• 1⁄2 tsp. dried ground aleppo
• Pepper or paprika

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