Ezogelin Corbasi (Ezo Bride's Soup)

🛒 Ingredients

• Red Lentils, dried 35 g · 122 kcal
• Fine Bulgur 8 g · 28 kcal
• Rice 4 g · 14 kcal
• Onion 25 g · 10 kcal
• Garlic 3 g · 4 kcal
• Tomato Paste 15 g · 12 kcal
• Vegetable Oil 8 g · 72 kcal
• Dried Mint 1 g · 3 kcal
• Pul Biber (Aleppo Pepper Flakes) 1 g · 3 kcal
• Water or Vegetable Broth 220 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the red lentils, bulgur, and rice thoroughly under cold water until the water runs clear; drain well and set aside.
2. In a large pot, heat 4g of vegetable oil over medium heat, then add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
3. Add the minced garlic and tomato paste to the pot, stirring constantly for 1-2 minutes until fragrant and slightly darkened.
4. Stir in the rinsed lentils, bulgur, and rice, then pour in the water or vegetable broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes.
5. While the soup simmers, prepare the butter sauce: In a small pan, melt the remaining 4g of vegetable oil over low heat, add dried mint and pul biber, and cook for 30 seconds until fragrant.
6. Once the lentils are tender and the soup has thickened to your desired consistency, season generously with salt. Serve hot, drizzled with the fragrant mint and pul biber oil, and a squeeze of fresh lemon juice.