Ezogelin soupTurkish lentil and bulgur soup

• 200 g1 cup red lentils (kırmızı mercimek), picked over and rinsed until the water runs clear
• 40 g1/4 cup coarse or fine bulgur, rinsed
• 40 g1/4 cup short-grain rice, rinsed
• 1 onion, very finely chopped
• 2 cloves garlic, grated
• 1 tbsp + 1 tbsp butter, 1 for the soup, 1 for the topping
• 2 tbsp olive or sunflower oil
• 1 tbsp Turkish red pepper paste (biber salçası), mild or hot
• 1 tbsp tomato paste
• 1.75–2 L7–8 cups meat or chicken stock, or water, hot
• 1 tbsp dried mint, divided
• 1 1/2 tsp Aleppo or Maraş pepper flakes (pul biber), divided
• 1/2 tsp (optional) ground cumin
• 1 1/2 tsp salt, less if the stock is salted; plus black pepper
• 1 lemon, cut in wedges, to serve

Method

1. 1

   1. Heat the oil and 1 tbsp butter in a heavy pot over medium heat and cook the onion for 8–10 minutes, stirring, until very soft and translucent; add the garlic for the last minute.

2. 2

   2. Stir in the pepper paste and tomato paste and fry for 2–3 minutes, until they darken slightly and smell sweet.

3. 3

   3. Add the lentils, bulgur and rice and stir for a minute to coat them in the paste.

4. 4

   4. Pour in the hot stock, bring to the boil, skim, then lower the heat and simmer half-covered for 25–30 minutes, stirring now and then so nothing sticks, until the lentils have collapsed and the rice and bulgur are tender.

5. 5

   5. Stir in half the mint and half the pepper flakes, the cumin (if using), salt and black pepper, and simmer 5 minutes more; whisk briskly so the lentils break down but the grains stay whole. Add hot water if it is thicker than a pourable cream.

6. 6

   6. For the topping, melt the remaining butter in a small pan, take it off the heat and stir in the rest of the mint and pepper flakes; let it sizzle for a few seconds only.

7. 7

   7. Ladle the soup into bowls, spoon a little red mint butter over each, and serve with lemon wedges to squeeze in.