In a large soup pot, sauté onions and garlic until fragrant before adding in both tomato paste and Turkish red pepper paste
Add lentils, bulgur, and short-grain rice and mix
Add chicken stock until the pot is filled and let simmer for 30-40 minutes, or until the grains are soft and fully cooked and the soup has thickened, stirring occasionally
While the soup is cooking, make the spiced butter by combining butter, mint, paprika, Turkish red pepper paste, and salt, then whisk together until combined
Serve Ezogelin soup with a squeeze of lemon juice and a drizzle of the spiced butter
