- 1 onion, finely chopped
- 1+½ cups red lentils
- ½ cup rice
- ¼ cup fine bulgur
- 1 Tbsp flour
- 4 Tbsp butter or margarine
- 2 Tbsp sweet red pepper paste or tomato paste
- 8 cups chicken stock
- Salt to taste
- 1 tsp hot red pepper flakes, more or less to taste
- 1 tsp dried mint, more or less to taste
Directions:
1) Melt 3 Tbsp of butter or margarine in a large, covered saucepan. Add the onion and fry until translucent and very tender. Next, add the flour and stir until bubbly, but be careful not to let the flour brown or burn
2) Mix the pepper or tomato paste with two tablespoons of water, then add to the flour and stir until well combined. Next, slowly add the chicken stock while stirring constantly. Continue stirring the mixture over high heat until it comes to a boil
3) Wash the red lentils, rice and bulgur together in a fine wire strainer until the water runs clear. Add them to the boiling mixture. Add the salt, then reduce the heat and cover the pan. Let the soup slowly simmer until the rice and bulgur are very soft and the lentils have fallen apart, about 20 minutes
4) Melt the remaining 1 Tbsp of butter in a small skillet or pan. Add the hot pepper flakes and mint and stir over the heat for a minute or two. Stir the butter and spices into the soup and let it simmer a few minutes more. If the soup seems too thick, add a little more water. Adjust the salt and spices to your taste
5) Serve a sliver of lemon for squeezing along with each bowl of soup as a garnish
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