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Velvet Soup

Ingredients

2 Tbsp olive oil
2 Tbsp unsalted butter
1 large spanish onion, finely diced
2 clove garlic
2 Tbsp tomato paste
1 medium tomate, chopped finely
2 generous Tbsp sweet paprika
1/2 tspn turkish red pepper or ground red pepper (optional)
1 1/2 cups red lentils
1/4 cup long grain white rice
6 cups stock or water
1/4 cup bulgur
1 Tbsp dried mint
salt and pepper
croutons (optional)
lemon wedges

Topping
2 Tbsp unsalted butter
1 tspn dried mint
1/2 tspn paprika

In a heavy saucepan heat olive oil and butter over medium heat. Add onion and garlic and cook gently for about 2 mins, or until softened but not brown.

Stir in tomato paste, chopped tomato, paprika and turkish pepper. Add lentils, rice and stock. Cover the saucepan and bring the liquid to a boil. Lower the heat and simmer for 30 to 35 mins, stirring occasionally, until the rice is cooked and the lentils have blended with the stock. Add the bulgur and mint and season with salt and pepper. Cook for another 10 mins, stirring occasionally. If the soup is too thick add a little water.

To make the topping, melt the butter in a small saucepan over low heat, add the mint and paprika and stir the mixture until is sizzles. Ladle the soup into individual bowls and drizzle the butter mixture over each serving. Top with the croutons if you’re using them. Serve at once with lemon wedges.