Ezogelin Çorbası — Red Lentil & Bulgur Soup

Ingredients

• ¾ cup red lentils, rinsed
• 3 tbsp coarse bulgur
• 2 tbsp rice
• 1 onion, diced
• 3 tbsp butter, divided
• 1 tbsp tomato paste
• 1 tbsp red pepper paste, or 1 extra tbsp tomato paste plus 1 tsp paprika
• 1 tsp dried mint
• 1 tsp Aleppo pepper
• 5 cups stock or water
• Salt, and lemon wedges for serving

Method

1. Soften the onion in 1 tbsp butter over medium until translucent, 5 minutes. Stir in both pastes and cook 2 minutes so they lose their raw edge.
2. Add the lentils, bulgur, rice, and stock. Bring to a boil, skim any foam, then simmer partly covered 20–25 minutes until the lentils have dissolved completely and the bulgur is tender.
3. Season with salt and thin with hot water to the consistency you like — it should coat a spoon but still pour. Some cooks blend half; the texture is better if you don't.
4. Melt the remaining butter with the dried mint and Aleppo pepper until it turns red and smells toasty, about 45 seconds, and swirl it into each bowl. Serve with lemon wedges, which are not optional.