Ezogelin Soup

Instructions

1. Put 60 g of red split lentils and 10 g of rice in a sieve and rinse under cold running water until the water runs clear, then drain well. Have 15 g of fine bulgur measured out ready.
2. Melt 10 g of the butter in a small heavy saucepan over medium-low heat. Add 60 g of finely chopped onion with a pinch of the salt and cook gently for 5-6 minutes, stirring, until soft and translucent but not coloured. Stir in 1 of grated garlic and cook 1 minute more until fragrant.
3. Add 1 tbsp of tomato paste and 1 tsp of red pepper paste and fry for 2 minutes over medium heat, pressing them against the base of the pan, until the pastes darken slightly and smell sweet rather than raw.