Turkish LENTIL SOUP — Ezogelin Corbasi. Recipe by Always Yummy!

Heat 1 tbsp vegetable oil and ⅔ oz butter in a pot over medium heat.

Add 3 oz onion and sauté for 3 minutes.

Add 2 cloves garlic, 1 tsp paprika, ½ tsp dried mint, black pepper, and chili flakes to taste; sauté for 1 minute.

Stir in 2 tbsp tomato paste and cook for 1 minute.

Add 10.5 oz lentils and 3 oz bulgur to the pot.

Pour in 1.5 L boiling water and bring to a boil.

Reduce heat to low and cook for 15 minutes.

After 15 minutes, continue cooking on low for another 15 minutes.

Season with salt to taste and add juice of ½ lemon; cook for 1 more minute.

Equipment Needed

Dietary

Allergens