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Ezogelin Soup

Name: Ezogelin Soup
Total time: 45 min
Yield: 6
Ingredients: 1 cup red lentils Washed; 2 tbsp Coarse bulgur Coarse bulgur for pilaf; 2 tbsp Rice Washed; 1 pc onion Cut into small cubes; 1 tbsp tomato purée; 2 tbsp butter; 2 tbsp Olive oil; 1 tsp dried mint for serving; 1 tsp chilli flakes; 1 dessert spoon salt To taste; 0.5 tsp black pepper; 7 cup water Hot water is preferred; 1 pc lemon sliced, for serving

An indispensable red lentil soup from traditional Turkish cuisine. A nourishing and hearty soup combining red lentils, bulgur and rice, enriched with a buttery tomato purée sauce.

Duration45 minsDifficultyEasyServings6kcal185

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Nutrition

per serving

185kcal

8 g

Protein

28 g

Carbohydrates

5 g

Fat

6 gFibre

6 Servings

Whole recipe1,110 kcal

Preparation

Step 01
Combine the red lentils, bulgur and rice in a sieve and rinse thoroughly under running water. Rinse until the water runs clear.
medium heat
Heat the olive oil and butter in a large saucepan over a medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
medium heat
Add the tomato purée and continue cooking for about 1 minute until fragrant.
Step 04
Add the washed lentils, bulgur and rice to the saucepan. Pour in the hot water and stir.
Low heat
Bring the soup to the boil, then reduce the heat. Simmer over a low heat for about 20-25 minutes until the lentils and grains are completely tender. Stir occasionally.
Step 06
Add the salt, black pepper and chilli flakes and stir. If desired, blend half the soup with a blender for a smoother consistency.
Step 07
Ladle the soup into bowls. Sprinkle with dried mint and serve with a lemon wedge.

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Preparation

Step 01

medium heat

medium heat

Step 04

Low heat

Step 06

Step 07

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