Ezogelin soup (Turkish lentil bulgur soup)
This comforting soup is easy to make with lovely flavors, and is also vegan, too.
Servings: 4 approx
Calories: 287kcal
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Ingredients
- ¾ cup red lentils
- 3 tablespoon bulgur wheat cracked rather than whole grains
- 3 tablespoon rice
- ½ onion large, or 1 small (½ large being 1 cup chopped)
- 1 tablespoon olive oil or a little more as needed
- 1 tablespoon tomato paste UK- tomato puree
- 1 tablespoon pepper paste see notes
- 2 teaspoon dried mint
- 4 ¼ cups water or a little more as needed
- a little salt and pepper, to taste
- 1 lemon juice only
To serve (optional)
- 1 tablespoon olive oil or can use butter
- 1 teaspoon paprika or Aleppo pepper/pul biber
- 1 teaspoon dried mint
- lemon wedges, to serve
Instructions
- Rinse the lentils, bulgur and rice well, either in a bowl then draining, repeating as needed, or place in a sieve and rinse under running water. Either way, be sure to move the grains around with your hands to help the starches come out.
- Finely chop the onion. Warm the oil in a medium pot/pan over a medium heat and add the onion. Cook, stirring now and then, until softened and translucent. Try not to let it brown - if needed, add a little extra olive oil and/or reduce the heat.
- Once the onion is soft, add the tomato and pepper pastes and mint. Cook for a minute or two until aromatic. Add the water, washed lentils, bulgur and rice and mix in so the tomato/pepper paste mixture breaks up and is well mixed into the water. Add a little salt and pepper. Bring to a simmer, reduce heat and cover and leave to simmer for about 20 minutes until the lentils, rice and bulgur are all very tender.
- If you'd like to add the aromatic oil to serve, warm the oil towards the end of the soup cooking over a medium-low heat in a small skillet/frying pan. Once gently warm, add the paprika and mint. Stir for a few seconds then turn off heat. Leave the flavors to mix into the oil and become aromatic.
- Once the lentils etc are tender, remove soup from heat. If needed, add a little extra hot water to thin out if it seems too thick. Add the juice from the lemon and mix in (you may not need all, depending how juicy the lemon is and depending on your tastes). Adjust salt and pepper, if needed, then serve, topped with the aromatic oil and lemon wedges on the side. You can also add a little chopped parsley on top.
Notes
You can use hot or mild pepper paste, as you prefer. If you can't find pepper paste, you can use additional tomato paste instead then add in around 1 teaspoon Aleppo pepper or eg smoked paprika.
Nutrition
Calories: 287kcal | Carbohydrates: 44g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 53mg | Potassium: 518mg | Fiber: 14g | Sugar: 3g | Vitamin A: 381IU | Vitamin C: 18mg | Calcium: 53mg | Iron: 4mg
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