Ezogelin Soup Recipe (Ezogelin Çorbası)

Directions

In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until softened. Add the minced garlic and cook for another minute.

Stir in the tomato paste and cook for 2-3 minutes, stirring frequently. Add the red lentils, bulgur, and rice, and mix well.

Pour in the chicken or vegetable broth, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the lentils, bulgur, and rice are tender.

Add the dried mint, paprika, salt, and pepper. Stir well to combine. If the soup is too thick, you can add a little more broth or water to reach the desired consistency.

Simmer for another 5-10 minutes to let the flavors meld together. Remove from heat.

Using an immersion blender, blend the soup until smooth, or leave it slightly chunky if you prefer. Serve hot, garnished with a drizzle of olive oil and a sprinkle of dried mint.