Turkish bulgur and red lentil soup.

Couscous, bulgur and quinoa recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian:

A substantial soup, great as a meal in itself with a hunk of bread and perhaps a salad of dressed greens. Serves three to four.

For the soup
100g red lentils
2 tbsp olive oil
1 large onion, peeled and finely chopped
1 tsp fresh thyme leaves
Salt and freshly ground black pepper
3 garlic cloves, peeled and minced
1 tbsp tomato purée
1 litre stock (chicken or veg)
50g bulgur wheat (coarse or fine-both work)
1½ tsp sweet smoked paprika (depending on how spicy you like it)
1-2 tbsp thick yoghurt

For the flavoured oil
3 tbsp olive oil
20g butter
1 tsp dried mint (can replace with dried oregano but mint is what makes this soup special)
½ tsp sweet smoked paprika

Pick over the lentils, tip into a sieve and rinse well.
Warm the olive oil in a large saucepan over a medium-low heat and sauté the onion with the thyme and a good pinch of salt until softened and just beginning to turn golden.
Add the garlic and sauté for another minute.
Add the tomato purée, stir, then tip in the stock, bulgur, lentils and paprika.
Stir and bring to a boil.
Reduce to a simmer, cover and cook for 15-20 minutes, until the lentils and bulgur are very soft.
Purée in a food processor or with a stick blender if you prefer a smooth and creamy soup, or leave it as it is, adding a little more stock or water if it's too thick.
Season to taste.

While the soup is cooking make the flavoured oil.
Warm the olive oil in a pan with the butter until the butter has melted and the foaming subsides.
Remove from heat and stir in the dried mint (dried oregano) and paprika.

Serve the soup in warmed bowls with yoghurt and the flavoured oil trickled over the top, and sprinkled with a pinch or two of dried mint.

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