Ezogelin Soup

Ingredients

• 1 cup red lentils
• ½ cup fine bulgur
• 1 medium onion
• 2 tbsp tomato paste
• 1 tsp dried mint
• ½ tsp chili flakes
• 2 tbsp olive oil
• 6 cups water

Instructions

1. 1

   Rinse the 1 cup red lentils and 0.5 cup bulgur in a fine-mesh sieve under cold water until the water runs clear.

2. 2

   Heat the 2 tbsp olive oil in a large pot over medium heat. Add the 1 chopped onion and cook until soft and translucent, about 5 minutes.

3. 3

   Stir in the 2 tbsp tomato paste, 1 tsp dried mint, and 0.5 tsp chili flakes. Cook for 1 minute until fragrant and the paste darkens slightly.

4. 4

   Add the rinsed lentils and bulgur, then pour in the 6 cups water. Bring to a boil over high heat.

5. 5

   Reduce heat to low, cover, and simmer until the lentils are tender and the soup thickens, about 25 minutes. Stir occasionally to prevent sticking.

6. 6

   Season with salt and pepper to taste. If you like, add extra chili flakes or a squeeze of lemon juice before serving.

7. 7

   Serve hot, garnished with fresh parsley if desired.

Tools you’ll need

• Large pot
• Fine-mesh sieve
• Wooden spoon
• Knife
• Cutting board

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