Ezogelin Soup (Bride's Soup)

Ingredients

• 1 cup Red Lentils
• 0.25 cup Rice
• 1 medium Onion
• 1 tablespoon Tomato Paste
• 2 tablespoons Butter
• 1 tablespoon Olive Oil
• 2 teaspoons Dried Mint
• 1 teaspoon Paprika
• 0.5 teaspoon Cumin
• 6 cups Chicken Broth
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1 tablespoon Lemon Juice

Instructions

1. 1Measure 1 cup of red lentils and 0.25 cup of rice into a fine-mesh sieve. Rinse them under cold running water until the water runs clear, then set aside to drain.
2. 2Finely chop the 1 medium onion. Place a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the 2 tablespoons of butter and 1 tablespoon of olive oil to the pot. Once the butter has melted, add the chopped onion and cook, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and translucent.
3. 3Add the 1 tablespoon of tomato paste to the pot with the softened onion. Cook, stirring constantly, for 1 minute until it darkens slightly and becomes fragrant.
4. 4Add the rinsed 1 cup of red lentils, the rinsed 0.25 cup of rice, 2 teaspoons of dried mint, 1 teaspoon of paprika, and 0.5 teaspoon of cumin to the pot. Stir everything together to coat the lentils and rice with the tomato paste mixture.
5. 5Pour in the 6 cups of chicken broth. Add 1 teaspoon of salt and 0.5 teaspoon of black pepper. Stir well to combine.
6. 6Increase the heat to high and bring the soup to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes. Stir occasionally to prevent sticking. The soup is ready when the red lentils and rice are very tender and have broken down, thickening the soup.
7. 7Remove the pot from the heat. Stir in the 1 tablespoon of lemon juice. Taste and add more salt or pepper if needed.
8. 8Ladle the hot Ezogelin Soup into bowls and serve immediately.

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