Ezogelin Soup

🛒 Ingredients

• Red lentils 50 g · 175 kcal
• Rice, short grain 8 g · 29 kcal
• Fine bulgur 8 g · 27 kcal
• Onion 40 g · 16 kcal
• Garlic 3 g · 4 kcal
• Tomato paste 8 g · 6 kcal
• Butter 8 g · 58 kcal
• Dried mint 1 g · 3 kcal
• Red pepper flakes (pul biber) 1 g · 3 kcal
• Water 435 g · 0 kcal
• Lemon juice 3 g · 1 kcal

👨‍🍳 Instructions

1. Rinse the red lentils, rice, and fine bulgur thoroughly under cold water until the water runs clear; drain well.
2. In a large pot, melt half of the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
3. Add the minced garlic and tomato paste; cook for another minute, stirring constantly, until fragrant.
4. Stir in the rinsed lentils, rice, bulgur, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until legumes are tender.
5. While the soup simmers, prepare the topping. In a small pan, melt the remaining butter. Add dried mint and red pepper flakes; cook for 30 seconds until fragrant, then remove from heat.
6. Serve the Ezogelin soup hot, drizzled with the minty butter mixture and a squeeze of fresh lemon juice.