Soup
Ezogelin Soup
A Turkish diner classic of lentils, bulgur and rice, finished with minty butter.
- Vegetarian
- Prep
- 10 min
- Cook
- 30 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 1 cup (200 ml) red lentils
- 2 tbsp bulgur wheat
- 2 tbsp rice
- 1 onion
- 2 tbsp butter
- 1 tbsp tomato paste
- 1 tbsp pepper paste
- 7 cups (1400 ml) water
- 1 tsp salt
- 1 tbsp dried mint
- 1 tsp red pepper flakes
Method
- Rinse the lentils, bulgur and rice together and drain; finely chop the onion.
- Melt half of the butter in a pot and cook the onion over medium heat for 3 minutes.
- Add the tomato and pepper pastes and fry for 1 minute.
- Add the lentils, bulgur, rice and water. Bring to a boil, then reduce the heat and simmer for about 25–30 minutes, stirring occasionally, until all the ingredients are tender. Season with salt.
- Melt the rest of the butter, stir in the mint and pepper flakes for 10 seconds and drizzle over the soup.