Prep Time::10 mins
Cook Time::50 mins
Total Time:: 1 hr
Servings::6
Ingredients
2 tablespoons olive oil
½ onion, diced
1 clove garlic, minced
¼ cup diced tomatoes, drained
5 cups chicken stock
½ cup red lentils
¼ cup fine bulgur wheat
¼ cup rice
2 tablespoons tomato paste
1 tablespoon dried mint
1 teaspoon paprika
½ teaspoon cayenne pepper (Optional)
salt and ground black pepper to taste
Directions
Heat oil in a large pot over medium heat. Add onion and sauté until beginning to soften, about 2 minutes. Stir in garlic and cook for 2 minutes. Add diced tomatoes and cook for 10 minutes.
Stir in chicken stock, lentils, bulgur, rice, tomato paste, mint, paprika, cayenne pepper, salt, and black pepper; bring to a boil. Reduce heat to medium-low and simmer until lentils and rice are tender, about 30 minutes.
Puree soup with an immersion blender until smooth.
Cook’s Note
You can use vegetable broth to make a vegan version of this soup.