Red Lentil Soup with Bulgur and Mint

Heat olive oil and clarified butter. Sauté shallot and garlic in it for two minutes until soft. Do not allow to brown. Mix in paradeis pulp, diced tomatoes, sweet paprika and cayenne bell pepper. Add lentils, long grain rice and clear soup. Bring to a boil and simmer for 10 minutes.

Add bulgur and mint, season with salt and season with pepper. Make another 10 min, stirring occasionally. If the soup becomes too thick, add water.

Garnish: melt the clarified butter over low heat in a small frying pan. Toast the bread slices, then add the paprika and mint and heat, stirring, until the mixture begins to bubble, mold onto the bread slices. Arrange on top of soup with slice of a lemon.

Tip: Instead of clarified butter, you can use butter in most cases.

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