EZOGELİN SOUP

MATERIALS

• 1.5 teacups of Hasata Mardin Red Lentils
• 1/2 teacup of Hasata Horasan Coarse Bulgur
• 1/2 teacup of Hasata Osmancık Rice
• 2 tablespoons of butter
• 1 onion
• 1/2 tablespoon of tomato paste
• 1/2 tablespoon of pepper paste
• 5-6 cups of chicken broth or water
• 2 teaspoons of salt
• 1 teaspoon of black pepper
• 1 teaspoon of dried mint

PREPARATION

• 1.In a pot, add the washed bulgur, red lentils, and rice.
• 2. Add 5 cups of chicken broth or water and bring to a boil. Once boiling, reduce the heat and simmer until the ingredients are tender. In a separate pan, melt the butter and sauté the chopped onion until translucent. Add the tomato and pepper paste, and continue stirring. Add salt, pepper, and dried mint. Remove from heat. Add the sauce to the pot and stir. Cook over medium heat for 5-6 minutes. Check the consistency and add more water if necessary. Bring to a boil again if needed. Serve the prepared soup hot.
• 3.Once boiling, reduce the heat and simmer until the ingredients are tender.
• 4.In a separate pan, melt the butter and sauté the chopped onion until translucent. Add the tomato and pepper paste, and continue stirring.
• 5.Add salt, pepper, and dried mint. Remove from heat. Add the sauce to the pot and stir.
• 6.Cook over medium heat for 5-6 minutes.
• 7.Check the consistency and add more water if necessary. Bring to a boil again if needed.
• 8.Serve the prepared soup hot.

Tricks

• The soup thickens as it sits; adjust the consistency by adding water and boiling it again.