Ezogelin Soup

Instructions

1. In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and red bell pepper. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.

2. Stir in the tomato paste and red pepper paste, if using. Cook for another 2 minutes, allowing the flavors to meld together.

3. Add the red lentils, bulgur, ground cumin, paprika, and dried mint to the pot. Stir well to combine all the ingredients.

4. Pour in the vegetable or chicken broth, ensuring that the lentils and bulgur are completely covered by the liquid. Season with salt and pepper to taste.

5. Bring the soup to a boil, then reduce the heat to low. Simmer, partially covered, for about 25-30 minutes, or until the lentils and bulgur are tender and cooked through. Stir occasionally to prevent sticking.

6. Once the soup is cooked, taste and adjust the seasoning if needed. You can add more salt, pepper, or other spices to suit your preferences.

7. Serve the Ezogelin soup hot, garnished with a squeeze of fresh lemon juice for an added burst of flavor. Enjoy this comforting dish with some crusty bread on the side for a complete and satisfying meal.