2. Red Lentil and Mint Soup
(Ezo Gelin Corbasi)
1/2 cup red lentils, washed and drained
1/4 cup fine grain bulgur, washed and drained
1/4 cup rice, washed and drained
2 tbsp olive oil or butter
1 onion, chopped
1 garlic clove, finely chopped
1/4 cup diced tomato, canned
2 tbsp tomato paste
4 or 5 cups chicken stock
1 tsp paprika
1/2 tsp cayenne pepper (optional)
1 tbsp dry mint
Pepper
Garnish:
2 tbsp butter
1 tsp dry mint
3. Saute the onion with olive oil for about 2 minutes, then add garlic and
saute until the smell of the garlic comes out. Throw the diced
tomatoes in and let them soften for about 10 minutes. Then add the
rest of the ingredients. First cook on high heat to bring to boil then turn
the heat down to simmer. Cook for about half an hour, stirring
occasionally. Pour it into the blender and pulse 3-4 times. Pour it back
into the pot. If it's too thick, add a little bit more hot chicken stock or
water.
Melt the butter in a small pan. When you see the bubbles turn the heat
off. Add the dry mint and stir. Pour it into the soup, stir and serve with
lemon wedges.
