Ezogelin ÇorbasıRed Lentil and Bulgur Soup
A Turkish red-lentil and bulgur soup seasoned with tomato paste, mint, paprika, cumin, butter, and black pepper.
Prep
15m
Cook
35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Soup
- 40gUnsalted Butter
- 140gOnion (finely chopped)
- 50gTomato Paste
- 220gLentils (rinsed)
- 70gBulgur (rinsed)
- 1.4lWater
- 3gDried Mint
- 3gPaprika
- 2gCumin Powder
- 8gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Melt the unsalted butter in a pot over medium heat.
- 02
Add the onion and cook until soft and translucent.
- 03
Stir in the tomato paste and cook until it darkens slightly and smells sweet.
- 04
Add the lentils, bulgur, and water, then bring the soup to a gentle boil.
- 05
Lower the heat and simmer until the lentils are very tender and the soup thickens.
- 06
Stir in the dried mint, paprika, cumin powder, salt, and black pepper, then simmer briefly so the seasoning blends into the soup.
- 07
Serve hot.
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