You are going to love how red lentils, rice, and bulgur come together in this beautifully rustic, hearty soup. The lentils melt down to create a silky, rich broth, while the grains hold onto just enough bite to keep things interesting; feel free to give it a quick pulse with a blender if you like a creamier bowl. Keep in mind that those grains will keep drinking up liquid as it sits, so just splash in a bit of hot water or broth when you warm up leftovers.
The real secret here is sweating the onion in butter, then letting the tomato paste toast and the dried mint bloom right in that warm fat before everything mingles with the grains and water. Right before you dig in, hit your bowl with a generous squeeze of fresh lemon and a dusting of red pepper flakes to really wake up the flavors. If you're cooking for plant-based friends, swapping the butter for olive oil works like a charm.
Craving that velvety, silky-smooth version packed with carrots and potatoes instead? Check out my Turkish red lentil soup.