Ezogelin Soup

Put butter and 1 tbsp vegetable oil in a pot and heat.

Finely chop the onion and garlic, sauté over medium heat until the onion softens. You can grate the garlic if you prefer.

Add rinsed and drained red lentils, rice and bulgur, stir and sauté.

Pour in hot water, cover and cook. After boiling, simmer on low heat, stirring occasionally.

Cook for about 35 minutes until the legumes are tender, then turn off the heat.

In a separate pan, heat 2 tbsp vegetable oil.

Add 1 tbsp flour and sauté, stirring, until fragrant.

Add 2 tbsp tomato paste and sauté for another 1–2 minutes.

Once the paste is sautéed, add 1 cup water and bring to a boil.

Add mint, red pepper and black pepper. Remove the finished sauce from heat and add to the soup.

Add salt and cook for 1–2 minutes. You can add more hot water if needed. I added 2.5 cups, but adjust to your desired soup consistency.

After the soup simmers for another 5 minutes, Ezogelin is ready. Enjoy!