Red Lentil And Bulgur Soup With Chile–Mint Butter

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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

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