Ingredients

• 200 g red lentils
• 50 g fine bulgur
• 30 g white rice
• 1 piece onion
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 1.5 kg vegetable stock
• 1 tbsp dried mint
• 1 tsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp butter

Instructions

1. Prepare the lentils

   Rinse the red lentils under cold running water until the water runs clear. Pick through them to remove any stones or debris. Heat the vegetable stock in a large pot over medium heat for 3-4 minutes until just beginning to simmer. Add the clean lentils and cook for 15-18 minutes until they break down and become mushy. Do not let the stock boil vigorously or the lentils will cook unevenly.

2. Add grains

   Rinse the bulgur and rice separately under cold water. Add both to the pot with the lentils and stir well. Continue cooking over medium heat for 12-15 minutes until the rice is tender and bulgur is soft. Stir occasionally to prevent sticking. The mixture should look creamy and the grains should be completely tender when done. Do not cook over high heat or the bottom will burn.

3. Prepare the base

   Finely dice the onion into 5mm pieces. Heat olive oil in a large skillet over medium heat for 1-2 minutes. Add the diced onion and cook for 6-8 minutes until soft and translucent. Add tomato paste and cook for 2-3 minutes until it darkens slightly and becomes fragrant. Do not let the onions brown or the tomato paste burn.

4. Combine and season

   Add the onion mixture to the lentil pot and stir well. Season with salt, black pepper, paprika, and dried mint. Simmer over low heat for 8-10 minutes to blend flavors. The soup should have a smooth, creamy consistency. Taste and adjust seasoning as needed. Do not boil rapidly or the soup will become too thick.

5. Blend and finish

   Use an immersion blender to partially blend the soup, leaving some texture from the bulgur and rice. Alternatively, blend half the soup in a regular blender and return to pot. Stir in butter and cook over low heat for 2-3 minutes until melted and incorporated. The soup should coat a spoon lightly. Do not over-blend or it will become completely smooth and lose character.

6. Final adjustment

   Check the consistency and add more hot stock if the soup is too thick, or simmer uncovered over low heat for 3-5 minutes if too thin. The soup should have the consistency of light cream. Taste and adjust salt and pepper if needed. Let rest for 2-3 minutes before serving to allow flavors to settle. Do not let it sit too long or it will thicken considerably.

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