Ezogelin Soup

Ezo The Bride

3 Tablespoons Olive oil

1 Onion, diced fine

2 Garlic cloves, minced

200 Grams Red lentils (1 Su Glass)

75 Grams Rice (1 Çay glass)

75 Grams Bulgur (1 Çay glass)

1 Litre Stock

Hot water

Plus

2 Tablespoons Butter

2 Tablespoons Flour

1 Tablespoon Sun-dried tomato paste (Domates şalçası)

1 Tablespoon Sun-dried pepper paste (Biber Salçası)*

1 Teaspoon Dried mint

1 Teaspoon Pul biber / Aleppo pepper flakes

Salt & Black pepper

For serving

Lemon

Dried mint

Pul biber / Aleppo pepper flakes

Instructions

1. In a bowl wash and drain the grains.
2. In a large saucepan, heat the olive oil and fry the onions and garlic until softened.
3. Add the grains and stock and enough hot water to ensure they are covered.
4. Bring to the boil and reduced to simmer for around 30 minutes or until the lentils have become soft and a little mushy.
5. In a sperate, small saucepan melt the butter, stir in the flour and continue to stir to create a roux.
6. Mix in the tomato and pepper paste and continue to stir until the pastes have loosened up.
7. Add in the dried mint and pepper flakes and a cup of hot water.
8. Add the flour/paste sauce into the lentil mix and top with enough hot water to your desired consistency.
9. Use a whisk or a wooden spoon to stir the mix continually in order to break down the lentils or if you wish blend to reach a thicker, smoother soup. 
10. Serve with lemon slices and more pepper flakes and mint.