Creamy Turkish Ezogelin Soup with Red Lentils and Bulgur
A traditional Turkish comfort food
This hearty and nutritious soup is packed with flavors of red lentils, bulgur, and authentic Turkish spices, perfect for a cozy meal.
- 1 h 10 min
- 6
- Easy
Ingredients
Soup Base
Garnish Ingredients
Preparation
Preparing the Lentils and Bulgur
Rinse the lentils
Rinse red lentils under cold water until the water runs clear.
Soak the bulgur
In a large bowl, soak bulgur in hot water for 10 minutes, then drain.
Set aside
Set aside both the rinsed lentils and drained bulgur.
Sautéing the Vegetables
Heat olive oil
Heat olive oil in a large pot over medium heat.
Sauté the onion
Add chopped onion and sauté until translucent, about 5 minutes.
Add spices and paste
Stir in tomato paste, cumin, and red pepper flakes, cooking for an additional 2 minutes.
Ensure the tomato paste doesn’t burn by stirring continuously. Adjust red pepper flakes according to your spice preference.
Cooking Process
Simmering the Soup
Add rinsed lentils and broth to the pot, bring to a boil, then reduce to a simmer.
Incorporating the Bulgur
Once the lentils are tender (about 20 minutes), add the drained bulgur and continue cooking until everything is soft.
Final Seasoning
Stir in salt, pepper, and lemon juice just before serving.
Plating & Serving
Creamy Turkish Ezogelin Soup with Red Lentils and Bulgur
Creamy Turkish Ezogelin Soup with Red Lentils and Bulgur
Plating & Serving
Serve hot in bowls garnished with a drizzle of mint butter and a side of crusty bread for dipping.