Ezogelin Çorbası

Rinse the red lentils, rice and bulgur separately in cold water until the water runs clear.

Bring water to a boil in a pot, add the lentils, rice and bulgur, and cook uncovered over low heat for 20–25 minutes, until the grains are tender and the lentils start to break down.

Meanwhile, finely chop the onion. Melt the butter in a skillet, add the onion and cook for 4–5 minutes until soft.

Add the flour to the onion and cook for 1–2 minutes, stirring constantly. Stir in the tomato paste, dried mint and red pepper flakes, and heat through for another minute.

Ladle 200 ml of the hot liquid from the pot into the skillet, stir the mixture until smooth, then pour it into the soup.

Season with salt and simmer for another 10 minutes over low heat, stirring occasionally. Do not blend the soup: in a proper ezogelin çorbası, the rice and bulgur should still be felt.

Serve the soup hot with lemon juice on the side, so everyone can add it to taste.