Summary

Ingredients

• 100 g lentils, red
• 50 g bulur, fine
• 60 g butter
• 1 onion (s)
• 1 ¾ liter vegetable broth or meat broth
• 2 tablespoon tomato paste
• 1 teaspoon paprika pulp
• 100 g mushrooms
• 1 teaspoon mint, dried
• salt and pepper
• Pul beaver
• Paprika powder, noble sweet
• cumin

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Instructions

1. Briefly rinse the lentils and bulgur in a colander with cold water and let drain. Peel and dice the onion.
2. Melt about half of the butter in a saucepan and sauté the onion cubes in it until they begin to take on a slight color. Add the tomato paste and paprika pulp and sweat while stirring, stir in the lentils and bulgur and pour in the hot broth. Add the mint and a little pepper. Simmer on a low heat for about 30 minutes, stirring occasionally.
3. In the meantime, clean the mushrooms and cut into fine slices. Melt the rest of the butter in a pan and fry the mushrooms in it. Add to the soup.
4. Season to taste with salt and pepper. The soup is ready when the lentils are almost crumbling and the bulgur is grainy with a bit of bite.
5. If you like, you can also add beaver pulp and cumin along with the mint and also add paprika powder to taste.