Mahluta gets its name from its mixture of red lentils, rice, and bulgur, all simmered in one pot. The lentils break down and thicken the broth, while the rice and bulgur stay distinct, giving the soup a textured rather than smooth consistency. In Adana and Hatay, it is not blended; blending would make it indistinguishable from lentil soup.
Rinse the red lentils until the water runs clear, then bring them to a boil in 2 liters of water. Skim off the first foam with a spoon. Simmer over low heat for 20 minutes, until the lentils begin to break apart.
Add the rinsed rice and bulgur and stir in the salt. Cook for 18 minutes more. The soup is ready when the grains can be crushed between your fingers but are still distinct; do not blend it.
Melt half the butter in a separate skillet and sauté the finely chopped onion until translucent. Add the tomato paste and cook for 1 minute, then pour the mixture into the soup.
Melt the remaining butter and stir in the mint and red pepper flakes for 10 seconds. Pour it over the soup before it darkens. Serve with lemon wedges.
After removing the soup from the heat, cover and let it rest for 10 minutes. The rice and bulgur absorb liquid during this time and settle the consistency; the soup may look watery if served immediately.
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