Ezogelin Soup Bites with Lemon-Mint Yogurt

Instructions

1. 1

   Rinse the red lentils thoroughly under cold water.

   ~2 min
2. 2

   In a large pot, combine rinsed lentils and 4 cups of water. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are very soft.

   ~20 min
3. 3

   While lentils are cooking, finely chop the onion and mince the garlic.

   ~5 min
4. 4

   In a separate small saucepan, heat 1 tablespoon of olive oil over medium heat. Sauté the onion until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

   ~6 min
5. 5

   Add the sautéed onion and garlic mixture, tomato paste, dried mint, and red pepper flakes to the cooked lentils. Stir well.

   ~2 min
6. 6

   Transfer the soup mixture to a food processor and blend until smooth. Season with salt and black pepper to taste.

   ~5 min
7. 7

   Let the blended mixture cool slightly, about 10-15 minutes. Then, stir in the breadcrumbs and remaining 1 tablespoon of olive oil. The mixture should be thick enough to form into balls.

   ~15 min
8. 8

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

   ~5 min
9. 9

   Shape the lentil mixture into small, bite-sized balls (about 1 inch in diameter). Place them on the prepared baking sheet.

   ~10 min
10. 10

    Bake for 20-25 minutes, or until the bites are golden brown and slightly firm.

    ~25 min
11. 11

    While the bites are baking, prepare the yogurt dip. In a medium bowl, whisk together Greek yogurt, lemon juice, and finely chopped fresh mint. Season with a pinch of salt if desired.

    ~3 min
12. 12

    Serve the warm Ezogelin Soup Bites with the lemon-mint yogurt dip.