Ezogelin Soup (Red Lentil Soup with Mint)

Ingredients

• 1 cup Red Lentils
• 0.25 cup Bulgur
• 1 medium Onion
• 2 tbsp Tomato Paste
• 2 tbsp Butter
• 1 tbsp Dried Mint
• 1 tsp Paprika
• 0.5 tsp Cumin
• 6 cup Chicken Broth
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 4 wedge Lemon wedges

Instructions

1. 1Measure 1 cup of red lentils and 0.25 cup of bulgur into a fine-mesh sieve. Rinse them under cold running water until the water runs clear, then set aside to drain.
2. 2Peel and finely dice the 1 medium onion.
3. 3Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of butter and allow it to melt completely.
4. 4Add the diced onion to the melted butter in the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Do not let it brown.
5. 5Stir in the 2 tablespoons of tomato paste, 1 tablespoon of dried mint, 1 teaspoon of paprika, and 0.5 teaspoon of cumin. Cook, stirring constantly, for 1 minute until fragrant.
6. 6Add the rinsed and drained 1 cup of red lentils, 0.25 cup of bulgur, and 6 cups of chicken broth to the pot. Stir everything together and bring the mixture to a rolling boil.
7. 7Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 20-25 minutes. The soup is ready when the red lentils are very soft and have started to break down.
8. 8Remove the pot from the heat. Season the soup with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Stir well.
9. 9Ladle the hot soup into bowls. Serve immediately with 4 lemon wedges on the side for squeezing over the soup.

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