Ezogelin soup

Cooking instructions

• 1.

  Peel and finely chop the onion, and mince the garlic.

• 2.

  In a pot, melt the butter with a little vegetable oil to prevent it from burning. Add the onion and garlic, and sauté over medium heat for about 5 minutes until soft.

  
• 3.

  Rinse the lentils, bulgur, and rice under running water. Add them to the pot, stir well with the onion and garlic, and cook for another 5 minutes, stirring occasionally.

  
• 4.

  Pour in 1.5 liters of water, bring to a boil, then reduce the heat and simmer for 20 minutes until the grains are tender.

  
• 5.

  While the soup is cooking, melt the butter with the vegetable oil in a small saucepan. Stir in the tomato paste, then add the dried mint, paprika, and black pepper. Pour in 400 ml of water, bring to a boil, and simmer for a couple of minutes.

  
• 6.

  After 20 minutes, add the sauce to the soup, stir well, and bring to a gentle boil. Season with salt and simmer for another 10 minutes over low heat.