Ezogelin Soup

Ingredients

• 120 g kırmızı mercimek (kuru) · 422 kcal
• 30 g bulgur (kuru) · 103 kcal
• 20 g pirinç (kuru) · 72 kcal
• 1 soğan · 40 kcal
• 1 yemek kaşığı salça · 25 kcal
• 1 yemek kaşığı zeytinyağı · 133 kcal
• Nane, pul biber, tuz

Method

1. Required equipment: A medium-sized pot, a colander, a knife, and a blender.
2. Place the lentils, bulgur, and rice in a colander and rinse thoroughly until the water runs clear.
3. Chop the onion into small cubes using a knife.
4. Pour the olive oil into the pot and place it on the stove over medium heat.
5. Add the chopped onions to the pot and sauté for 3 minutes until they become translucent.
6. Add the tomato paste and cook, stirring for another minute, until the raw smell disappears.
7. Add the rinsed lentils, bulgur, and rice to the pot.
8. Add enough hot water to cover the mixture by about 3-4 centimeters.
9. Turn the heat to low and cook for 25 minutes until the grains are soft and falling apart.
10. Insert the blender into the pot and pulse for a few seconds, leaving the texture slightly chunky.
11. Add salt, dried mint, and red pepper flakes, then stir to finish.

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