Back to 6 servings soup 1 cup red lentils, rinsed and drained 1 tablespoon olive oil 1 large yellow onion, finely chopped 2 cloves garlic, minced 1 tablespoon tomato paste 1 teaspoon Turkish red pepper paste (biber salçası), sweet or hot; tomato paste can stand in 2 tablespoons medium-grain rice, rinsed 2 tablespoons fine bulgur wheat, rinsed 7 cups low-sodium vegetable or chicken broth, or water 1 teaspoon kosher salt, or to taste 0.5 teaspoon black pepper, freshly ground 1 tablespoon dried mint garnish 1 tablespoon butter, divided 1 teaspoon Aleppo pepper (pul biber), or more to taste; paprika if you want less heat serving lemon wedges, for serving
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1 Step 1: Soften the chopped onion in the olive oil and half the butter over medium heat for 5 to 7 minutes, until translucent. Add the garlic and cook for about 1 minute.2 Step 2: Add both the tomato paste and the red pepper paste to the pot. Fry them, stirring constantly, for 1 to 2 minutes until their color deepens a shade.3 Step 3: Add the rinsed lentils, rice and bulgur and stir for about 1 minute to coat them in the paste.4 Step 4: Pour in the broth and season with salt and black pepper. Bring the pot to a boil, turn the heat to low, and cover. Let it simmer 30 to 35 minutes, stirring from time to time, until the lentils have fallen apart entirely and the soup is thick and silky. If it gets too stiff, thin it with a splash of hot water.5 Step 5: While the soup simmers, melt the remaining butter in a small skillet over medium-low heat. Add the dried mint and Aleppo pepper and swirl for about 30 seconds, until fragrant. Remove from the heat before it burns.6 Step 6: Optionally blend a few pulses with an immersion blender for a smoother texture, leaving some grains whole. Adjust the salt to taste.7 Step 7: Ladle into bowls, drizzle the mint and pepper butter over each serving, and serve hot with lemon wedges.getsaucepan.com/r/abf0409c-7269-5cd3-a5d0-853f731794dc
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