Produce and Grain:

• 1/2 onion, finely chopped

• 1/2 carrot, finely diced

• 3 cloves garlic, finely chopped

• 1/2 cup Red lentils

• 1/4 cup Bulgur Wheat

• 1 1/2 tbsp tomato paste

• 1/2 tomato, chopped

• fresh mint leaves, chopped for garnish

• lemon wedges, to serve

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Liquid

• 3-4 cups of water

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Seasonings

• 1 tbsp butter

• 1/2 tbsp paprika

• 1/2 tsp cumin powder

• fresh mint finely chopped

• ½ tsp salt

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Directions

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Chop

• Chop onion, tomato, carrots, garlic, mint leaves.

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HEAT + COOK

• Heat the butter in a pot over a medium heat. Cook the onions first followed by carrots with a pinch of salt for 4 or 5 minutes until softened and lightly golden. Then add the garlic, cumin seeds, paprika, tomato & tomato paste and cook for a further 5 minutes.

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ADD +SEASON + STIR

• Add in the lentils, rice and or bulgur wheat and stir to coat in the tomato spices. Add the water, season well with salt and bring to the boil. Turn the heat down, cover and simmer for 20-25 minutes everything is tender.

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BLEND+ TASTE

• If you like you can remove a ladleful of the soup and blend it until smooth, then add it back into the soup. This gives it a smoother thicker consistency. Taste for seasoning, add more salt or mint if necessary.

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SERVE

• Serve in bowls sprinkled with chopped fresh mint leaves, a little sumac and some lemon wedges to squeeze over. Serve with warm bread or pita bread.

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