Turkish Red Lentil, Bulgar and Mint Soup

Makes 4-6 servings

From Emily: This recipe comes from a cookbook called The Sultan’s Kitchen. My mother is Turkish, so I grew up eating Turkish food. This soup reminds me of flavors from my childhood – it’s an absolute favorite of mine, and always seems to please a crowd!

ingredients

2 tbsp virgin olive oil
2 tbsp butter
1 large Spanish onion, finely diced
2 garlic cloves, minced
2 tbsp tomato paste
1 med tomato, peeled, seeded & finely chopped
2 tbsp paprika
1/2 tsp ground red pepper (I use cayenne)
1 1/2 cups red lentils
1/4 cup long grain white rice
6 cups chicken stock
1/4 cup Bulgar wheat
1 tbsp dried mint
salt & pepper
serve w/sour cream

directions

In heavy med size pot heat olive oil & butter. Add onion & garlic and cook gently ~2 mins (soft but not brown). Stir in tomato paste, tomato, paprika & red pepper. Add lentils, rice & stock. Cover & bring to boil. Lower heat & simmer for 30-35 mins, stirring occasionally, until rice is cooked & lentils have blended w/stock. Add Bulgar & mint, salt & pepper. Cook for 10 mins (if soup is too thick can add water but should be fairly thick and hearty). Serve w/sour cream (and/or with lemon wedges).