Turkish Ezogelin Lentil Soup

Instructions

1. 1

   Measure 200g red lentils, 40g fine bulgur, and 30g rice into a fine sieve. Rinse thoroughly under cold water until the runoff turns clear, then drain well. Finely dice 1 yellow onion into small 0.5 cm pieces. Set out a large heavy soup pot and a small skillet for later.

2. 2

   Melt 15g of unsalted butter in the large soup pot over medium heat. Add the diced yellow onion and cook for 4 to 5 minutes, stirring frequently with a wooden spoon until the onion turns soft and translucent without letting it burn or turn dark brown around the edges.

3. 3

   Stir 30g of concentrated tomato paste into the softened onions. Cook over medium heat for 2 minutes while stirring constantly. The paste should darken slightly in color and release a deep, rich aroma. If it sticks to the pot, reduce heat slightly and keep moving it.

4. 4

   Add the rinsed lentil, bulgur, and rice mixture into the pot, along with 6g salt and 1.5 liters of cold water. Stir well and bring to a rolling boil over high heat. Once boiling, turn heat down to low, cover partially with a lid, and simmer gently for 20 minutes.

5. 5

   Check that all grains are completely soft and mushy. Whisk the soup vigorously with a hand whisk for 1 to 2 minutes to break down the lentils into a thick, rustic texture. If the soup appears too thick or dry, pour in a splash of warm water and stir until smooth.

6. 6

   In a small skillet over medium heat, melt remaining 15g butter until foaming. Add 5g dried mint and stir for 30 to 45 seconds until fragrant and sizzling. Ladle hot soup into serving bowls and spoon the sizzling mint butter evenly over each portion before serving.