Turkish Ezogelin Soup With Red Lentils, Bulgur, and Rice

Name: Turkish Ezogelin Soup With Red Lentils, Bulgur, and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1 medium onion, very finely chopped; 1 1/2 cups red lentils; 1/2 cup large-grain rice, such as Baldo; 1/4 cup coarse bulgur; 1 heaping tablespoon all-purpose flour; 4 tablespoons butter, or margarine; 2 tablespoons sweet red pepper paste, or tomato paste; 8 cups beef broth, or bouillon; 2 teaspoons salt; 1 teaspoon hot red pepper flakes, or to taste; 1 teaspoon dried mint, or to taste; Slice of lemon, for garnish

A hearty Ezogelin soup from Southeastern Turkey combines red lentils, bulgur, rice, and aromatic spices.

⭐ 4.3 (93 reviews) Prep: 10 minCook: 30 minTotal: 40 minYields: 6 servings

Category Tags:

Lunch Dinner Side Dish Soup

Cuisine Tags:

Middle Eastern

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Instructions

Melt 3 tablespoons butter in a covered saucepan, then sauté the onion until translucent.
Stir in flour until bubbly, then mix in pepper or tomato paste diluted with 2 tablespoons water.
Gradually add beef broth, stirring continuously, and bring the mixture to a boil.
Wash lentils, rice, and bulgur, then add them with salt to the boiling mixture; reduce heat, cover, and simmer for 20 minutes until tender.
Melt 1 tablespoon butter in a small skillet, stirring in hot pepper flakes and mint for 1-2 minutes.
Stir the spiced butter into the soup, simmer a few more minutes, and adjust consistency and seasoning.

Nutritional Info (per serving)

Calories: 187 kcal

Carbohydrate: 19 g

Cholesterol: 20 mg

Fiber: 5 g

Protein: 9 g

Saturated Fat: 5 g

Sodium: 2079 mg

Sugar: 2 g

Fat: 9 g

Unsaturated Fat: 0 g