Ezogelin Soup | A Spicy Turkish Soup with Lentils, Bulgur and Rice

Heat the olive oil and butter in a large pot over medium heat.

Add the diced onion and sauté until soft and translucent.

Add the garlic and cook briefly until fragrant, being careful not to burn it.

Stir in the tomato paste and cook for about 1 minute, stirring constantly.

Add the spices and salt, and mix well.

Add the red lentils, rice and bulgur, stirring for a few minutes so everything is evenly coated.

Pour in enough water to cover all the ingredients and bring the soup to a boil.

Once boiling, reduce the heat to medium-low and let it simmer for 20–25 minutes, until the lentils, bulgur, and rice are tender and the soup has thickened.

Once the soup reaches your desired consistency, stir in the lemon juice.

Serve hot and garnish with dried mint and red pepper flakes.

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