Vegetable Soup Recipe | Turkish Ezogelin Soup Recipe

Rinse red lentils, broken rice, and bulgur under cold water until the water runs clear.

Heat corn oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in grated carrot and diced potato, cooking for an additional 2-3 minutes.

Add tomato paste and red pepper flakes, cooking for 1-2 minutes until fragrant.

Pour in enough water or vegetable broth to cover the ingredients and bring to a boil.

Add rinsed lentils, broken rice, and bulgur to the pot.

Season with black pepper and salt, stirring to combine.

Reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally.

Once the grains are tender, stir in dry mint and lemon juice.

Adjust seasoning to taste, adding more salt or pepper if needed.

Serve hot, garnished with fresh parsley.

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