Sauté the onions and garlic

• Heat the olive oil and butter in a large soup pot.
• Add the diced onion and minced garlic and sauté until fragrant.

Add the pastes and spices

• Stir in the tomato paste and Turkish red pepper paste.
• Add the dried mint, ground cumin, paprika and red pepper flakes and mix well.

Add the grains and stock

• Add the rinsed red lentils, coarse bulgur and short-grain rice and mix.
• Pour in the chicken stock until the pot is filled and season with salt and pepper.

Simmer the soup

• Bring to a boil, then lower the heat and let simmer until the grains are soft and fully cooked and the soup has thickened.
• Stir occasionally and add more stock or water if it gets too thick.

Make the spiced butter topping

• Combine the butter, dried mint, paprika, Turkish red pepper paste and salt.
• Whisk together until fully combined.

Serve

• Ladle the soup into bowls.
• Serve with a squeeze of lemon juice and a drizzle of the spiced butter.