Recipes from unknown Middle Easterners

This is from a known Mid-eastener, my BIL's Turkish wife.

RED LENTIL, BULGUR, AND MINT SOUP (Ezogelin Çorbası)

    2 Tbl    virgin olive oil
    2 Tbl    butter
    1 lrg    onion    finely diced
    4+ cloves    garlic    finely diced
    1 lrg    tomato    de-seeded, finely chopped
    2 Tbl    tomato paste
    2 Tbl    paprika
    1/2 tsp    red pepper
    1 1/2 C    red lentils
    1/4 C    rice
    1/4 C    bulgur

    6 C    Chicken Stock   

    1 - 2 Tbl    dried mint
    ds    black pepper
    ds    salt
    lemon wedges.

In a medium-size saucepan, heat 2 tablespoons of virgin olive oil and 2 tablespoons of butter over a medium flame.

Finely dice 1 large white onion.

Finely dice cloves of garlic. Use at least 4.

Add the garlic and onions to the saucepan w. the olive oil and butter. Saute´, stirring. Lower heat

Peel the skin off 1 large tomato and remove the seeds.  Finely chop the tomato and then set aside. (Note: I don't like the texture of boiled tomatoes too much, so I drop those, and add a bit more of the paste.

Add 2 tablespoons of the tomato paste to the saucepan. Make sure that you mix it well. Now add the chopped tomatoes and stir the ingredients together. If not using the tomato, add some water, or some tomato juice.

Measure out 2 tablespoons of paprika (spicy Hungarian) and add to the mixture along with 1/2 teaspoon of ground red pepper.

Add 1.5 cups of red lentils, thoroughly rinsed. Add 1/4 cup long grain white rice, thoroughly rinsed. Add 1/4 cup bulgur, thoroughly rinsed. Add 6 cups of chicken stock and stir well.  Black pepper and salt to taste.

Add 1-2 tablespoons of fresh dried mint. Cover and bring to a slow boil.

Stir occasionally until rice is cooked and lentils have blended in with the stock. If the soup is too thick (it usually is), then add more water. Cooking time runs approximately 1 hour. The rice and lentils should be disintegrating.

Once the soup has finished cooking, remove from heat and let it cool for 10 minutes. It should be quite smooth.

Finishing touch, heat some butter on low heat in a small saucepan and add a pinch of mint and paprika. Ladle the soup into bowls and dribble the butter mixture on top. It should float on top of the soup. Its a small touch, but it adds a lot, imo. Squeeze some lemon juice beside it.

Have some bread for dipping, and cleaning out the bowl.