Ezogelin Soup

Yield 4- 6 servings

Ingredients

1 tbsp Vegetable oil

1 tbsp Butter

1 Onion

2 cloves  Garlic

4 tbsp Red lentils

4 tbsp Bulgur

2 tbsp Rice

8 cups Hot water

Sauce

2 tbsp Vegetable oil

1 tbsp Flour

2 tbsp Tomato paste

2 cups Hot water

2 tsp Dried mint

1 tsp Aleppo pepper

1 tsp Black pepper

4 tsp Salt

Instructions

Put the butter and 1 oil in the pan and heat.

Cut onion and garlic into small pieces and brown over medium heat until the onions soften.

Wash red lentils, rice, and bulgur and add to the pan. Then, mix and roast together.

Add to hot water, close the lid and cook on high heat until it boils. Reduce heat and cook for about 35 minutes, stirring from time to time,  until the legumes are soft.

Heat 2 tbsp of oil in a separate pan. Add 1 tbsp of flour and stir until the smell of flour is gone.

Add 2 tbsp of tomato paste and fry for 1-2 more minutes. Add 1 cup of water and boil.

Add the mint, red pepper, and black pepper and stir into the soup.

Add the seasoning and boil for 1-2 minutes. Add hot water if needed at this stage. Adjust it according to the consistency of the soup.

Boil the soup for about 5 minutes. Serve it with fresh bread.