Ezogelin Soup (Ezogelin Corbasi)


  • 2 cups of red lentils
  • 3 tablespoons of rice
  • 2 tablespoons of bulgur
  • 1 dried onion
  • 1 teaspoon tomato paste
  • 1 tablespoon butter
  • 6 cups of hot water
  • 1 dessert spoon
  • 1 teaspoon salt

For service:

  • 1/2 piece of lemon juice
  • 1 teaspoonful pepper


*Boil hot water in a large saucepan. Put the 2 teaspoons of red lentils in the pot, where you wash and drain.

*Put 3 tablespoons of rice, 2 tablespoons of cracked wheat (bulghur) and 1 teaspoon of salt in the pot.

*Cook for about 35 minutes, until the red lentils are tender.

*Melt 1 tablespoon of butter in a separate pan.

*Add 1 diced chopped onion and start roasting.

*Add 1 teaspoon of tomato paste to the roasted onions.

*Add 1 teaspoon of mint and cook for 2 more minutes.

*Take your roasted sauce from the stove.

*Add the roasted onion mixture to the pot, where you boil the legumes.

*Then cook the soup, which you mix quickly, for another 10 minutes.

*Serve hot with the addition of lemon juice and chili peppers.

*Enjoy your meal.

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