Creamy Turkish Ezogelin Soup with Red Lentils and Bulgur
This hearty and nutritious soup is packed with flavors of red lentils, bulgur, and authentic Turkish spices, perfect for a cozy meal.
Preparation
Get these tasks done before you start cooking.
Preparing the Lentils and Bulgur
- 1
Rinse the lentils
Rinse red lentils under cold water until the water runs clear.
- 2
Soak the bulgur
In a large bowl, soak bulgur in hot water for 10 minutes, then drain.
- 3
Set aside
Set aside both the rinsed lentils and drained bulgur.
Sautéing the Vegetables
- 1
Heat olive oil
Heat olive oil in a large pot over medium heat.
- 2
Sauté the onion
Add chopped onion and sauté until translucent, about 5 minutes.
- 3
Add spices and paste
Stir in tomato paste, cumin, and red pepper flakes, cooking for an additional 2 minutes.
Tip: Ensure the tomato paste doesn’t burn by stirring continuously. Adjust red pepper flakes according to your spice preference.
How to Make Creamy Turkish Ezogelin Soup with Red Lentils and Bulgur
Total time: 1 h 33 min · Yields 6 servings
- 1
Simmering the Soup
Add rinsed lentils and broth to the pot, bring to a boil, then reduce to a simmer.
- 2
Incorporating the Bulgur
Once the lentils are tender (about 20 minutes), add the drained bulgur and continue cooking until everything is soft.
- 3
Final Seasoning
Stir in salt, pepper, and lemon juice just before serving.
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