Ezogelin Çorbasi, Bridal Soup with Backbone

6 servings

1.5 I beef stock or bone broth

1 cup / 200 g red lentils

¼ cup/50 g fine dried wheat (bulgur)

¼ cup/50 g rice (Baldo or Arborio variety) washed

1 tablespoon/15 g butter

1 tablespoon/15 g olive oil

1 tablespoon spicy red pepper paste

1 teaspoon tomato paste

1 onion

1 carrot, minced

1 cloves garlic

1 teaspoon dried mint

Salt and pepper to taste

Juice of ½ lemon

Rinse and wash lentils, then soak overnight in water leaving 2 cm of water on top.

Wash rice until water runs clear. Put oil and butter in a pan and sauté onion and garlic. Add red pepper and tomato pastes, then dried mint. Season with salt and pepper. Add prewashed lentils, bulgur, rice and minced carrot, stir 2 minutes.

Add the stock, bring to a boil and simmer for approximately 30 minutes until lentils are soft. Adjust seasoning if necessary. Remove from stove. Add lemon juice. For a smoother consistency use a hand blender to puree soup. You still want to feel the rice and bulgur’s coarse consistency.