Ezogelin Soup

1. Rinse the red lentils, bulgur and rice together in a sieve until the water runs clear, which keeps the soup from turning gummy.
2. Melt half the butter in a large pot and soften the finely chopped onion for 5 minutes, then stir in the tomato paste and pepper paste and cook for 2 minutes until fragrant.
3. Add the drained lentils, bulgur and rice, pour in the stock, and bring to a boil while skimming off any foam that rises to the surface.
4. Lower the heat and simmer partly covered for 25 to 30 minutes, stirring now and then, until the lentils collapse and the grains are completely soft.
5. Season with salt and blend smooth with a stick blender if you prefer, then loosen with a little hot water if it has thickened too much.
6. In a small pan, melt the remaining butter with the dried mint and Aleppo pepper flakes until sizzling and red, then swirl this spiced butter over each bowl and serve with lemon wedges.

You'll use: Pan · Large pot · Saucepan · Blender