Empty My Fridge
The Best Ezogelin Soup
Ingredients
- Olive oil2 tbsp
- Onion1
- Tomato paste2 tbsp
- Mint · dried1 tbsp
- Aleppo pepper1 tsp
- Garlic3 cloves
- Red lentil1 cup
- Bulgur⅓ cups
- Rice¼ cups
- Salt1 tsp
- Black pepper¼ tsp
- Lemon2
Instructions
- Heat the olive oil in a pot over medium-high heat and cook the chopped onion until golden and translucent.
- Stir in the tomato paste, dried mint and Aleppo pepper, and cook for a couple of minutes until the paste darkens in colour and smells fragrant.
- Add the minced garlic, then the red lentils, bulgur and rice. Season with the salt and black pepper, and pour in the water or stock.
- Bring to a simmer, lower the heat to medium and cover the pot. Cook for 25 to 35 minutes until the lentils, bulgur and rice are fully cooked.
- Stir in the lemon juice before serving.
Summarized from Unicorns in the Kitchen's video. Watch it for the details.
More recipes with
GarlicOnionLemonRiceTomato pasteLentilRed lentilBulgur
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