Ezogelin Soup (Vegan Turkish Soup with Lentils and Bulgur) recipe

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Ingredients

2 tablespoons olive oil, or more to taste
1 onion, finely chopped
salt to taste
1 teaspoon ground cayenne pepper
1 tablespoon tomato paste
8 cups water
¾ cup red lentils
¼ cup white rice
¼ cup fine bulgur
1 clove garlic, minced
2 teaspoons crushed dried mint

Nutrition Info

283.2 calories
carbohydrate: 42.7 g
cholesterol: : -
fat: 7.8 g
fiber: 8.1 g
protein: 12.2 g
saturatedFat: 1 g
servingSize: -
sodium: 94.2 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large pot over medium heat. Add onion and salt, cook and stir until softened, about 5 minutes. Reduce heat and add cayenne, stir for 30 seconds. Stir in tomato paste for 20 seconds. Pour in water.

  2. Increase heat to high and stir lentils, rice, bulgur, garlic, and mint into the pot. Bring to a boil, reduce heat to medium-low. Cover partially and cook, stirring occasionally, until lentils are very soft, about 35 minutes.

Recipe Yield

4 servings

Recipe Note

This is a delicious and healthy Turkish soup that can be cooked with basic ingredients found in any kitchen. This recipe is also vegan. You can serve it with bread crumbs and lemon wedges.

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