Ezogelin Soup Shooters (Gluten-Free)

Instructions

1. 1Measure the 1/2 cup of red lentils and 1/4 cup of rice into a fine-mesh sieve and rinse them under cool running water until the water runs clear.
2. 2Finely chop the 1/2 medium onion. Place a large heavy-bottomed pot over medium heat (176.7°C / 175°C) and add the 1 tablespoon of butter. Once the butter is melted and shimmering, add the chopped onion and cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent, about 5-7 minutes.
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 1/2 cup of red lentils, the rinsed 1/4 cup of rice, 4 cups of chicken broth, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pot. Stir everything together and bring the mixture to a boil over high heat (232.2°C / 230°C). Once boiling, reduce the heat to low (93.33°C / 95°C), cover the pot, and simmer for 30 minutes, or until the red lentils and rice are very tender and have broken down.
5. 5Stir in the 1 teaspoon of mint and 1/2 teaspoon of red pepper flakes.
6. 6Carefully place an immersion blender into the pot and blend the soup until it is completely smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot. Be cautious as hot soup can splatter.
7. 7Serve the hot soup immediately in 4 shot glasses, with a 4 lemon wedges on the side for squeezing into the soup.

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