Ezogelin soup

February 4, 2019


Ezogelin soup is a true comfort food for me that I can cook with a few pantry ingredients under 30 minutes. Perfect for a rainy day or when one of us is feeling under the weather.




1 cup red lentils

1/3 cup bulgur

6 cups water

1 medium onion finely diced

1 tablespoon butter (or 2-3 tablespoons olive oil)

1 tablespoon plain flour

1 tablespoon tomato paste

1 tablespoon dried mint

½ paprika (optional)

Salt & pepper for seasoning




1.       Put the red lentils, bulgur, chopped onions and water in a large soup pot and bring to boil.

2.       Simmer for 15 minutes, skimming the foam that forms at the surface time to time.

3.       Melt the butter (or warm the olive oil) in another small pan and add the flour and fry while stirring with a wooden spoon until the flour is golden and fragrant.

4.       Add the tomato paste and dried mint to the pan with butter & stir to mix.

5.       Add a ladleful of the simmering soup to the small pan and thin down the flour & butter mixture by stirring with wooden spoon and adding a few more ladleful of the soup until everything is well blended together and there is no chunk of flour or tomato paste left.

6.       Add the thinned down butter & flour mixture back to the soup and mix everything with the ladle until you have an even colour & texture in the pot.

7.       Season with salt & pepper.

8.       Serve topped with chilli flakes and a lemon wedge.


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