• 2             tbsp vegetable oil
• 2             tbsp clarified butter(ghee)
• 1             large onion, finely diced
• 2             cloves garlic, minced
• 2             tbsp tomato paste
• 1             medium tomato, peeled, seeded, and finely chopped(1/2 cup)
• 2             tbsp paprika
• 1/2          tsp Turkish red pepper or ground red pepper
• 1 1/2       cups red lentils
• 1/2          cup long grain rice
• 6             cups chicken stock
• 1/4          cup bulgar
• 1             tbsp dried mint
•                Salt and black pepper to taste
•                croutons
•                lemon wedges

Decoration

• 2             tbsp unsalted butter
• 1             tsp dried mint
• 1/2          tsp paprika

Instructions

1. In a heavy medium-size saucepan, heat the oil and clarified butter over medium heat.
2. Add the onion and garlic and cook gently for about 2 minutes, or until they’re softened but not brown.
3. Stir in tomato paste, chopped tomato, paprika, and turkish pepper.  Add lentils, rice, and stock.  Cover the saucepan and bring the liquid to a boil.  Lower the heat and simmer for about 30 – 35 minutes, stirring occasionaly, until the rice is cooked and the lentils have blended with the stock.
4. Add the bulgar and mint, and season with salt and pepper.  Cook for about 10 minutes, stirring occasionally.  If the soup is too thick, add a little water.
5. To make the topping, melt the butter in a small saucepan over low heat, add the mint and paprika, and stir the mixture until it sizzles.
6. Ladle the soup into individual bowls and drizzle the butter mixture over each serving.
7. Top with the croutons, if you are using them.
8. Serve with lemon wedges.