The Soup of the Bride Ezo

Ingredients for 4 servings:

• 100 g lentils, red
• 100 g bulgur, fine
• 1 m.-sized onion(s)
• 60 g butter
• 2 tubes of tomato paste
• 1 tube(s) paprika paste
• 1 ¾ liters of water, maybe a little more
• some salt and pepper
• some peppermint, dried

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Ezo gelin corbasi

Pour the lentils and bulgur into a sieve and rinse with cold water. Drain. Finely dice the onion and sauté in a saucepan with half the butter until translucent. Add the lentils, bulgur, tomato paste, paprika paste, and salt, and quickly mix everything together. Immediately add water. Simmer over medium heat for about 45 minutes, stirring occasionally. If you want it to be finely strained, proceed as follows: Strain the soup through a sieve once it has cooled slightly. Pour it back into the pan, thin with water if necessary, and bring to a boil again. Be sure to add salt and pepper. In a small pan, combine the remaining butter and dried mint, then stir the mixture into the soup.