Ezogelin Soup

Rinse the red lentils, bulgur, and rice under cold running water in a fine-mesh sieve until the water runs clear. Drain well.

Finely chop the onion and mince the garlic cloves.

Slice half of the lemon into thin rounds for garnish and serving.

Transfer the drained lentils to a large pot. Add 6 cups of hot water and bring to a boil. Skim off any foam that rises to the surface.

Add the drained bulgur and rice to the pot. Stir to combine.

Reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the lentils, bulgur, and rice are soft. Stir occasionally to prevent sticking.

In a separate large pot, heat the butter and olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Stir in the tomato paste and chili paste. Cook for 2-3 minutes, stirring constantly, until the pastes darken slightly and become fragrant.

Add the black pepper, dried mint, salt, and cumin to the pot. Stir to combine.

Pour in the beef broth and 2 cups of cold water. Whisk thoroughly to combine the flavor base with the liquid.

Add the cooked lentil, bulgur, and rice mixture from the other pot into the flavor base. Whisk to combine.

Bring the soup to a gentle simmer. Whisk to break down the lentils further and achieve a smoother consistency. Let it simmer for 10 minutes, covered, on low heat.

Stir in the juice of half a lemon. Add more water if you prefer a thinner soup.

Stir in the chili flakes.

Ladle the hot soup into bowls. Garnish with extra chili flakes and dried mint. Serve with lemon slices and crusty bread.