Ezo gelin soup (Turkish soup): the traditional recipe

Rinse the lentils and bulgur in cold water and let them drain. Peel the onion and chop it finely. Heat 30 g of butter in a pot and sauté the onion until golden.

Mix the lentils, bulgur, tomato concentrate, and chili paste, then pour everything with the broth into the pot and bring to a boil. Cover and simmer on low heat for 30 minutes, stirring occasionally.

In the meantime, clean the mushrooms and slice them thinly. Heat 20 g of butter in a pan. Sauté the mushrooms for 1-2 minutes, stir them into the soup, and season with salt and pepper.

To finish, heat the remaining butter in a small pan until it becomes foamy, and add the mint. Pour the mint butter into the soup.