Ingredients

  • 30 milliliters olive oil, virgin
  • 30 grams butter, unsalted clarified
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 tomato concassed
  • 2 tablespoons paprika
  • ½ teaspoon cayenne Turkish
  • 350 grams lentils red
  • 60 grams rice, basmati
  • 1 ⅜ liters chicken stock
  • 60 grams bulgur wheat
  • 3 tablespoons fresh mint minced
  • salt and pepper
  • 1 lemon wedged
  • Garnish
  • 30 grams butter, unsalted
  • 1 teaspoon mint dried
  • ½ teaspoon paprika

Directions

1. In medium saucepan, heat oil and butter over medium heat. Sauté onion until softened. Add garlic. Stir in tomato paste, chopped tomato, paprika and turkish pepper. Add lentils, rice and stock. Cover and simmer for 30-35 minutes until rice and lentils cooked. Add bulgur and mint and season with salt and pepper. Cook for another 10 minutes, stirring occasionally. If the soup is too thick, add water.
2. Garnish: Melt butter and add mint and paprika until it sizzles. Ladle soup into bowls and drizzle with butter mixture. Top with croutons, if you're using them. Serve at once with lemon wedges.

Notes
Serving Ideas:Original serves 4-6, or 5.


Categories
hot, soups
Keywords
soups, hot
MacGourmet downloadRed lentil, Bulgur and Mint Soup. To import, drag image to your MacGourmet recipe box.