Ezogelin Soup
A hearty Turkish red lentil soup with bulgur, tomato, and a hint of mint and chili. This comforting bowl is thick, savory, and ready in under an hour.
- Total time
- 40 min
- Servings
- 4
- Calories
- 280
- Protein
- 14g
Ingredients
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Open the appInstructions
Step 1
Rinse the 1 cup red lentils and 0.5 cup bulgur in a fine-mesh sieve under cold water until the water runs clear.
Step 2
Heat the 2 tbsp olive oil in a large pot over medium heat. Add the 1 chopped onion and cook until soft and translucent, about 5 minutes.
Step 3
Stir in the 2 tbsp tomato paste, 1 tsp dried mint, and 0.5 tsp chili flakes. Cook for 1 minute until fragrant and the paste darkens slightly.
Step 4
Add the rinsed lentils and bulgur, then pour in the 6 cups water. Bring to a boil over high heat.
Step 5
Reduce heat to low, cover, and simmer until the lentils are tender and the soup thickens, about 25 minutes. Stir occasionally to prevent sticking.
Step 6
Season with salt and pepper to taste. If you like, add extra chili flakes or a squeeze of lemon juice before serving.
Step 7
Serve hot, garnished with fresh parsley if desired.
Tools you’ll need
- Large pot
- Fine-mesh sieve
- Wooden spoon
- Knife
- Cutting board
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