In a heavy medium-sized 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 softened but not brown.
Stir in the tomato paste, chopped, tomato, paprika, and crushed red pepper.
Add lentils, rice, and stock.
Cover pan and bring to a boil.
Lower heat to a simmer and cook for 30-35 minutes, stirring occasionally, until rice is cooked and lentils are blended with the stock.
Add bulgur and mint, and season with salt and pepper to taste.
Cook another 10 minutes, stirring occasionally.
Blend half the soup with an immersion blender or regular blender, then stir back into the rest of the lentils and serve.
Even better the next day!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (904g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 123 (18%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 25.4mg||8 %|
|Sodium 1079.7mg||37 %|
|Potassium 1919.9mg||51 %|
|Total Carbohydrate 101.3g||30 %|
|Dietary Fiber 31.1g||124 %|
|Sugars, other 70.2g|
|Protein 43.9g||63 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 700
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