A hearty Southeastern Turkish soup made with red lentils, bulgur and rice, finished with mint and Turkish red pepper flakes. Its rich tomato-paste color makes it a warming starter for winter meals.
Heat the olive oil in a pot and sauté the onion until softened. Add the tomato paste and pepper paste and cook until their raw aroma cooks off.
Add the rinsed lentils, rice and bulgur and toast briefly. Pour in the hot water and bring to a boil. Lower the heat and simmer until the lentils break down and the grains are tender.
When the soup has thickened, add the salt and boil for a few more minutes. Adjust the consistency with hot water.
Heat the olive oil in a small pan, then toast the mint and Turkish red pepper flakes for a few seconds. Drizzle over the soup and serve. Caution: Do not let the mint burn; it releases its aroma in seconds.
Important: The bulgur and rice thicken the soup and continue to absorb liquid as it rests. If it gets too thick, thin it with hot water before serving. Cook the tomato paste in olive oil before adding it; uncooked paste gives the soup a sharp flavor. Store in a covered container in the refrigerator for up to 3 days. Contains gluten (bulgur). Allergen: According to the ingredient list, this contains wheat (gluten). Check packaged product labels for other allergens.
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