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Turkish-Style Ezogelin Lentil & Bulgur Soup

A comforting Turkish red lentil and bulgur soup, warmed with mint and paprika, low in sodium and fat.

Ingredients

  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 tbsp tomato paste no salt added
  • 1 tsp dried mint
  • 0.5 tsp ground cumin
  • 0.5 tsp paprika
  • 0.75 cup red lentils rinsed
  • 0.25 cup fine bulgur
  • 5 cups vegetable broth low-sodium
  • 2 tbsp lemon juice
  • 2 tbsp fresh parsley chopped

Instructions

  1. Heat olive oil in a pot over medium heat; sauté onion 5 minutes until soft. Add garlic, tomato paste, dried mint, cumin, and paprika; cook 1-2 minutes until fragrant.
  2. Stir in lentils, bulgur, and vegetable broth; bring to a boil.
  3. Reduce heat and simmer uncovered 20-25 minutes, stirring occasionally, until lentils and bulgur are tender and the soup has thickened.
  4. Stir in lemon juice and adjust texture with a splash of water if needed.
  5. Ladle into bowls and top with fresh parsley.