Red Lentil-Bulgur Soup

Sample Dishes from Turkish Cuisine

Red Lentil-Bulgur Soup (Ezogelin Çorbası)

Red split lentils1/2 cup90 gr
Bulgur 1/3 cup50 gr
Water6 cup1200 gr
Onion1 small size30 gr
Salt2 teaspoon12 gr
Butter or margarine4 tablespoon40 gr
Flour2 tablespoon12 gr
Tomato paste2 tablespoon20 gr
Mint1 1/2 tablespoon2 gr
Red pepper1/2 teaspoon1 gr
Lemon juice2 tablespoon20 gr


Combine red split lentils and bulgur in a saucepan. Add water and simmer uncovered for 10-15 minutes or until tender. Remove scum with a perforated spoon. Stir in chopped onion. Season with salt. Simmer for 40 minutes or until lentils and onion are tender. Melt margarine in a skillet. Stir in flour blending well. Brown lightly. Add tomato paste, crushed mint and red pepper; mix well. Sprinkle over soup. Serve hot with lemon juice.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy142 cal
Protein5,0 g
Fat5,8 g
Carbohydrates18,4 g
Calcium17 mg
Iron1,53 mg
Phosphorus89 mg
Zinc1 mg
Sodium789 mg
Vitamin A231 iu
Thiamine0,08 mg
Riboflavin0,06 mg
Niacin0,78 mg
Vitamin C1 mg
Cholesterol0 mg

Regional Characteristics:

This soup comes from the Southeast of Anatolia. However it is cooked in all parts of the country.