Ezogelin Çorbası (Lentil, Bulgur and Rice Soup)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 150 g red split lentils
- 50 g fine bulgur wheat
- 30 g long grain rice
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tbsp tomato purée
- 1 tsp dried mint
- 1 tsp turkish red pepper flakes (pul biber)
- 1200 ml vegetable stock
- 30 g unsalted butter
- 1 lemon, juiced
Nutrition (per serving)
- Calories
- 290 kcal
- Protein
- 13.1 g
- Carbohydrate
- 40.6 g
- of which sugars
- 4.9 g
- Fat
- 7.4 g
- of which saturates
- 4.1 g
- Fibre
- 6.6 g
- Salt
- 2.29 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt half the butter in a large pan and cook the onion and garlic cloves for 6 minutes until soft.
- 2
Stir in the tomato purée, dried mint and pul biber and cook for 1 minute.
- 3
Add the red split lentils, fine bulgur wheat, long grain rice and vegetable stock. Bring to the boil, then simmer for 25 minutes, stirring occasionally, until the lentils and rice are tender and the soup has thickened.
- 4
Blend half the soup until smooth, then stir it back in with the rest for the traditional thick-but-textured consistency.
- 5
Melt the remaining butter in a small pan with a pinch of pul biber until foaming, then swirl it over the soup with the lemon juice just before serving.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.