Ezogelin soup, a Southeastern classic where red lentils, bulgur and rice are cooked with a mint and red-pepper-flake tempering. Filling with the warm color of tomato paste, this soup is a warming starter for winter tables.
Heat the olive oil in a pot and sauté the onion until soft, add the tomato and pepper paste and stir until the raw smell is gone.
Add the washed lentils, rice and bulgur and sauté briefly, then add hot water and bring to a boil. Lower the heat and cook until the lentils break down and the grains soften.
Once the soup reaches the right consistency, add salt and simmer for a few more minutes; adjust the consistency with hot water.
Heat olive oil in a small pan, sauté the mint and red pepper flakes for a few seconds, drizzle over the soup and serve. Note: Don't burn the mint, it releases its aroma within seconds.
Important: Bulgur and rice thicken the soup and absorb liquid as it sits; if it becomes too thick, thin it with hot water before serving. Don't add the tomato paste without sautéing it in olive oil first — raw tomato paste gives the soup a sharp taste. Keeps in a covered container in the refrigerator for 3 days. Contains gluten (bulgur).
Instead of adding mint and red pepper flakes directly to the soup, sauté them in hot olive oil as the final step and drizzle it on top; this oil garnish creates the red, aromatic surface that gives ezogelin its character.
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