EZOGELIN SOUP

INGREDIENTS 

• 1 teaspoon vegetable oil
• 1 teaspoon butter
• 1 medium onion, finely diced
• 2 cloves garlic, finely chopped
• 1 teaspoon tomato purée
• 2 small teacups red lentils, rinsed
• 3 tablespoons rice, rinsed
• 2 tablespoons bulgur wheat, rinsed
• 1 teaspoon dried mint
• 1 teaspoon salt
• 8 cups hot water (+ 1 cup hot water for the following day)

For serving:

Lemon wedges

1 teaspoon crushed chilli flakes

METHOD

1. Heat the oil and butter: In a large saucepan, melt the butter together with the oil over medium heat.

2. Sauté the onion and garlic: Add the diced onion and chopped garlic, and cook until softened.

3. Add the tomato purée: Stir in the tomato purée and cook for 1–2 minutes until fragrant.

4. Add the grains, lentils, and seasoning: Add the lentils, rice, bulgur wheat, dried mint, and salt. Stir for another 1–2 minutes.

5. Pour in the water: Add 8 cups of hot water. Bring to the boil, then reduce the heat and simmer for about 35 minutes, or until the lentils are soft.

6. Adjust consistency if needed: If serving the next day, you may find the soup has thickened. Add 1 cup of hot water to thin it.

7. Serve: Ladle the soup into bowls, sprinkle with chilli flakes, and serve hot with lemon wedges to squeeze over the top.