Ezogelin Soup (Bride's Soup)

Ingredients

• 1 cup Red Lentils
• 1/4 cup Fine Bulgur
• 1/4 cup Rice
• 1 medium Onion
• 2 tablespoons Tomato Paste
• 2 tablespoons Butter
• 1 tablespoon Dried Mint
• 1 teaspoon Red Pepper Flakes
• 1/2 teaspoon Pul Biber (Aleppo Pepper)
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 6 cups Vegetable Broth

Instructions

1. 1Rinse the 1 cup of Red Lentils, 1/4 cup Fine Bulgur, and 1/4 cup Rice thoroughly under cold running water until the water runs clear. Drain them well.
2. 2In a large heavy-bottomed pot, melt the 2 tablespoons of Butter over medium heat (350°F / 175°C). Add the 1 medium Onion, finely chopped, and cook, stirring occasionally, until it is softened and translucent, about 5-7 minutes. Do not let it brown.
3. 3Add the 2 tablespoons of Tomato Paste to the pot with the softened onion. Cook, stirring constantly, for 2 minutes until it darkens slightly and becomes fragrant.
4. 4Add the rinsed 1 cup of Red Lentils, 1/4 cup Fine Bulgur, and 1/4 cup Rice to the pot. Stir everything together to coat the lentils and grains with the tomato paste mixture.
5. 5Pour in the 6 cups of Vegetable Broth. Increase the heat to high and bring the mixture to a rolling boil.
6. 6Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes. Stir occasionally to prevent sticking. The soup is ready when the lentils and grains are very tender and have broken down, creating a thick consistency. You should hear gentle bubbling, not a vigorous boil.
7. 7Stir in the 1 tablespoon of Dried Mint, 1 teaspoon of Red Pepper Flakes, 1/2 teaspoon of Pul Biber (Aleppo Pepper), 1 teaspoon of Salt, and 1/2 teaspoon of Black Pepper. Cook for another 1-2 minutes, stirring, until the spices are fragrant.
8. 8Serve the Ezogelin Soup hot.

Substitutions

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