Turkish Ezogelin Soup

submitted by artun


Excellent winter soup, very low fat, can be made fat free also.

1/2 cup Red Lentils
1/4 cup Bulgur Wheat
1 medium onion, finely chopped
3 Tablespoon tomato paste
1 Tablespoon flour
1/2 Tablespoon Olive oil
2 Tablespoon dried crushed mint leaves
red pepper to taste
salt pepper to taste


Boil 6 cups of water, put lentils and Bulgur wheat into boiling water boil
for 20 minutes, add finely
chopped onion and salt, continue boiling for another 10 minutes. In the
meantime, In a separate sauce pan, saute flour in olive oil until golden
brown add tomato paste and mint and red pepper. Mix the sauce with some
of the boiling mix before pouring into the mix.
Serve with fresh hot bread.

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