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
Mint Butter Sauce:
2 tbsp butter
1 tsp dry mint
Saute the onion with olive oil for about 2 minutes, then add the 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 at 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 of 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.
Makes 4-6 servings.
*Before serving, always taste first as you might need to add more salt:)
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