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Ezogelin Soup (Vegan Turkish Soup with Lentils and Bulgur)

Beyza Özüdogru

"This is a delicious and healthy Turkish soup that can be cooked with basic ingredients found in any kitchen. This recipe is also vegan. You can serve it with bread crumbs and lemon wedges."
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56 m servings 283 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 12.2 g
  • 24%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large pot over medium heat. Add onion and salt; cook and stir until softened, about 5 minutes. Reduce heat and add cayenne; stir for 30 seconds. Stir in tomato paste for 20 seconds. Pour in water.
  2. Increase heat to high and stir lentils, rice, bulgur, garlic, and mint into the pot. Bring to a boil; reduce heat to medium-low. Cover partially and cook, stirring occasionally, until lentils are very soft, about 35 minutes.


  • Cook's Notes:
  • Substitute brown rice for the white rice if desired.
  • Since these ingredients absorb a lot of water, you may need to add more water to prevent sticking and burning.

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