RED LENTIL, BULGUR, AND MINT SOUP

Hi All, This is Heather again and this is a soup recipe that my husband tried at our ward Christmas party. He absolutely loved it and got the recipe from Emily Glende. I haven't yet tried it...mostly because it calls for things I don't have in my kitchen, but for those of you wanting to try something new, this is for you! Enjoy!

RED LENTIL, BULGUR, AND MINT SOUP
2 tablespoons virgin olive oil
2 tablespoons unsalted clarified butter
1 large spanish onion, finely diced (3/4 cups)
2 garlic cloves, minced
2 tablespoons tomato paste
1 medium tomato, peeled, seeded and finely chopped (1/2 cup)
2 tablespoons paprika
1/2 teaspoon turkish red pepper or ground red pepper
1-1/2 cups red lentils
1/4 cup long-grain white rice
6 cups chicken stock or water
1/4 cup fine-grain bulgur1 tablespoon dried mint
Salt and freshly ground black pepper
Plain bread croutons (optional)
Lemon wedges

TOPPING
2 tablespoons unsalted butter
1 teaspoon dried mint
1/2 teaspoon paprika

In medium-sized saucepan, heat the olive oil and butter over medium heat. Add the onion and garlic and cook gently for about 2 minutes, or until they're softened but not brown. Stir in the tomato paste, chopped tomato, paprika, and Turkish pepper. Add the lentils, rice, and stock. Cover saucepan and bring to a boil. Lower heat and simmer for 3-35 minutes, stirring occasionally, until the rice is cooked and the lentils have blended with the stock. Add the bulgur and mint, and season with salt and pepper. Cook for another 10 minutes, stirring occasionally. If the soup is too thick, add water.

To make the topping, melt the butter in a small saucepan over low heat. Add the mint and paprika, then stir the mixture until it sizzles. Ladle the soup into individual bowls and drizzle the butter mixture over each serving. Top with croutons and serve with lemon wedges.

(By the way, I never use a whole large onion and I'll often just put in a can of diced tomatoes. And we never make the topping, although it is good with lemon juice. Maybe if we did make the topping it would be even better. Enjoy!)