Turkish Red Lentil Bulgur Rice Soup (Ezogelin Soup)
Turkish Red Lentil Bulgur Rice Soup (Ezogelin Soup) is a hearty, flavorful vegan comfort food made with simple pantry ingredients in one pot. This quick, easy, and dairy-free recipe makes a filling, budget-friendly lunch or dinner with warm Turkish-inspired flavors.
Equipment
- 1 Large cooking pot
Ingredients
- 1 + ½ cups dried red lentils rinsed
- ¼ cup bulgur wheat rinsed
- ¼ cup white rice rinsed
- 1 medium onion finely chopped
- 1 large carrot finely diced
- 3 garlic cloves minced
- 2 tablespoons olive oil or any vegetable oil
- 2 tablespoons tomato paste
- 6 cups low sodium vegetable broth or water
- 1 teaspoon red pepper flakes
- 1 teaspoon dried mint
- ½ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- ¾-1 teaspoon sea salt
- 1-2 tablespoons lemon juice freshly squeezed
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 4–5 minutes, until softened.1 medium onion, 2 tablespoons olive oil, 1 large carrot
- Stir in the garlic, tomato paste, dried mint, red pepper flakes, cumin, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.3 garlic cloves, 2 tablespoons tomato paste, 1 teaspoon red pepper flakes, 1 teaspoon dried mint, ½ teaspoon ground cumin, ¼ teaspoon ground black pepper
- Stir in the rinsed red lentils, bulgur wheat, rice, vegetable broth, and salt. Bring to a boil. Reduce the heat to low, partially cover the pot, and simmer for 25–30 minutes, stirring occasionally, until the lentils, bulgur, and rice are tender. Add more hot water or vegetable broth if needed.1 + ½ cups dried red lentils, ¼ cup bulgur wheat, ¼ cup white rice, 6 cups low sodium vegetable broth, ¾-1 teaspoon sea salt
- Taste and adjust the salt and spices. Remove from the heat and stir in freshly squeezed lemon juice just before serving. Ladle into bowls, garnish with fresh parsley, and serve warm with whole wheat bread.1-2 tablespoons lemon juice
Notes
- Meal prep and storage: Refrigerate leftovers in an airtight container for 3–4 days. Add a splash of broth or water when reheating, as the mixture thickens over time.
- Freeze for later: Freeze in airtight containers for up to 3 months for best quality. Thaw in the refrigerator and reheat thoroughly.
Nutrition
Calories: 426kcalCarbohydrates: 68gProtein: 22gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 672mgPotassium: 895mgFiber: 25gSugar: 6gVitamin A: 2863IUVitamin C: 10mgCalcium: 69mgIron: 6mg
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