Ezogelin Soup is a classic Turkish soup made with red lentils and bulgur. Cayenne pepper and dried mint give this vegan soup lots of flavour.
8 people made this
2 tablespoons olive oil, or more to taste
1 onion, finely chopped
salt to taste
1 teaspoon ground cayenne pepper
1 tablespoon tomato puree
140g red lentils
50g white rice
35g fine bulgur
1 clove garlic, minced
2 teaspoons dried mint
Method Prep:10min › Cook:46min › Ready in:56min
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 puree for 20 seconds. Pour in water.
Increase heat to high and stir lentils, rice, bulgur, garlic and mint into the pot. Bring to the boil; reduce heat to medium-low. Cover partially and cook, stirring occasionally, until lentils are very soft, about 35 minutes.