Ezogelin Soup
Ezogelin soup is a hearty Turkish one-pot soup made with red lentils, coarse bulgur, rice, dried mint, and Aleppo pepper. Vegan and ready in 40 minutes. Finished with a squeeze of lemon.
Servings: 6
Ingredients
- 2 tbsp olive oil
- 1 white onion chopped
- 2 tbsp tomato paste
- 1 tbsp dried mint
- 1 tsp Aleppo pepper
- 3 cloves garlic minced
- 1 cup red lentils
- 1/3 cup coarse bulgur
- 1/4 cup short grain rice
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 6-8 cup water or stock
- 2 lemons juice of
Instructions
- Heat the olive oil in a pot over medium high heat.
- Saute the onion until golden and translucent.
- Add in the Tomato paste, dried mint and Aleppo pepper. Stir to combine and cook for a couple of minutes so the tomato paste releases its color and aroma.
- Add in the garlic followed by the red lentils, bulgur and rice. Season with salt and pepper and add in the water or stock.
- Bring to a simmer, turn the heat to medium and cover the pot with the lid. Cook for 25 to 35 minutes until the lentils, bulgur and rice are cooked completely.
- Add the lemon juice before serving.
Video
Notes
- You can use water, chicken or vegetable broth to make this recipe.
- If looking for a gluten free option, please use quinoa instead of bulgur.
- Store the leftovers in an airtight container and refrigerate for up to one week. You can reheat ezogelin soup in a saucepan over medium heat.
Nutrition
Calories: 230kcal | Carbohydrates: 37g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 453mg | Potassium: 474mg | Fiber: 13g | Sugar: 3g | Vitamin A: 230IU | Vitamin C: 23mg | Calcium: 51mg | Iron: 4mg