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Ezogelin Soup (Vegan Turkish Soup with Lentils and Bulgur)

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"This is a delicious and healthy Turkish soup that can be cooked with basic ingredients found in any kitchen. This recipe is also vegan. You can serve it with bread crumbs and lemon wedges."
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Ingredients

56 m servings 283 cals
Original recipe yields 4 servings

Directions

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  1. 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 paste for 20 seconds. Pour in water.
  2. Increase heat to high and stir lentils, rice, bulgur, garlic, and mint into the pot. Bring to a boil; reduce heat to medium-low. Cover partially and cook, stirring occasionally, until lentils are very soft, about 35 minutes.

Footnotes

  • Cook's Notes:
  • Substitute brown rice for the white rice if desired.
  • Since these ingredients absorb a lot of water, you may need to add more water to prevent sticking and burning.

Nutrition Facts


Per Serving: 283 calories; 7.8 g fat; 42.7 g carbohydrates; 12.2 g protein; 0 mg cholesterol; 94 mg sodium. Full nutrition

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