Ezogelin çorbası (Ezogelin soup)

Instructions

1. Rinse the red lentils and bulgur under cold water, then drain them.
2. Finely slice the onion and fry it for 5 minutes in the butter over medium heat until soft.
3. Add the tomato paste and paprika, stir for a minute, then pour in the water or stock.
4. Add the lentils and bring to the boil, then lower the heat and cook for 15 minutes.
5. Add the bulgur and continue cooking for 12 to 15 minutes, until the grains are tender and the soup is creamy.
6. Blend briefly if you want a smoother texture, then season with salt, pepper and chili.
7. Heat the mint in a small pan with a little butter for a minute and pour it over the soup.
8. Serve very hot with lemon wedges and bread.