Ezogelin Soup with Red Lentils, Bulgur and Mint Butter

What you need

• 150 g (3/4 cup) red lentils
• 60 g (1/3 cup) fine bulgur
• 30 g (2 tbsp) short-grain rice
• 1 onion, finely chopped
• 45 g (3 tbsp) butter, 30 g for the soup, 15 g for the mint finish
• 1 tbsp olive oil
• 1 tbsp plain flour
• 2 tbsp tomato paste
• 1 tbsp red pepper paste, sweet or hot, optional
• 2 tbsp dried mint, 1 tbsp for the soup, 1 tbsp for the finish
• 1 tsp chili flakes
• 1/2 tsp black pepper, freshly ground
• 1.8 l (7 1/2 cups) hot water
• 1 1/2 tsp salt
• 1 lemon, cut into wedges

Method

Restated from the original video

1. 1

   Mix the lentils, bulgur and rice in a sieve and rinse under cold running water until it runs almost clear.

2. 2

   Melt 30 g of the butter with the oil in a large pot over medium heat. Cook the onion until soft and translucent, 5 min.

3. 3

   Stir in the flour and cook 1 min.

4. 4

   Add the tomato paste and the pepper paste. Stir 2 min, until the paste darkens and smells sweet.

5. 5

   Stir in 1 tbsp of the mint, the chili flakes and the black pepper.

6. 6

   Add the drained lentils, bulgur and rice, and stir to coat in the paste.

7. 7

   Pour in the hot water and bring to a boil, skimming off any foam.

8. 8

   Lower the heat, cover partly and simmer for 25-30 min, stirring often so the bottom does not catch, until the grains are very soft and the soup is thick.

9. 9

   Stir in the salt and simmer 2 min more. Add a little hot water if the soup is too thick to pour.

10. 10

    Melt the remaining 15 g butter in a small pan, add the remaining 1 tbsp mint and sizzle for 20 seconds, until fragrant.

11. 11

    Ladle the soup into bowls, spoon the mint butter on top and serve with the lemon wedges.

Imported from macuisineturque.fr. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.