Turkish Ezogelin Soup

2 tablespoons olive oil

2 tablespoons clarified butter

1 large onion, finely diced

2 garlic cloves, minced

2 tablespoons tomato paste

1 medium tomato, finely chopped

2 tablespoons paprika

½ teaspoon red pepper

1 ½ cups red lentils

¼ cup rice

6 cups chicken stock

¼ cup bulgur

1 tablespoon dried mint

Salt and black pepper

Lemon wedges

In a heavy medium-size saucepan, heat the olive oil and the butter over

medium heat. Add the onion and garlic and cook  gently for about 2

minutes, or until they’re softened but not brown. Stir in the tomato

paste, chopped tomato, paprika, and pepper.

Add the lentils, rice, bulgar, salt and pepper and stock. Cover the and

bring the liquid to a boil. Lower the heat and simmer for about 30 to 35

minutes, stirring occasionally, until the grain is cooked and the lentils

have blended with the stock. Add the mint and cook for another 10

minutes, stirring occasionally.

Top with the croutons. Serve at once with lemon wedges.