Ezogelin Soup (Red Lentil and Bulgur Soup)

Method

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1. 1Rinse the lentils and rice in a sieve under running water until the water runs clear. Rinse the bulgur once separately and drain.
2. 2Melt the butter in a pot and cook the onion over medium heat for 4-5 minutes until soft. If using garlic, add it and stir for 30 seconds.
3. 3Add both pastes and cook for 1-2 minutes until fragrant and darker. Add half a teaspoon of the mint and the chili flakes and stir for a few seconds.
4. 4Stir in the lentils, rice and bulgur, then add the hot water. Skim off any foam once it boils and lower the heat.
5. 5Simmer with the lid ajar for 30-35 minutes, stirring occasionally. It's ready when the lentils have fully broken down, the soup has thickened and the rice and bulgur are tender.
6. 6Add the salt and remaining mint and simmer for 2-3 minutes more. Thin with a little hot water if it's too thick; it should be pourable but hearty. Serve with lemon wedges, and a drizzle of mint butter if you like.