This hearty and creamylicious ezogelin soup is satisfying with its nutritious blend of red lentils, bulgur, rice, pepper paste, onion and broth. The flour is fried until bubbly to add a consistent texture to the ezogelin, so there is no need to serve this with bread.

Servings: 4-6


4 tablespoons butter or margarine, divided 1 very finely chopped onion

  1. heaping tablespoon flour
  2. tablespoons sweet red pepper paste or tomato paste

1/2 cup large grain rice 1 1/2 cups red lentils 1/4 cup coarse bulgur 2 teaspoons salt

8 cups beef broth or bouillon

1 teaspoon dried mint

  1. teaspoon hot red pepper flakes


Melt three tablespoons of the butter or margarine in a large and covered saucepan.

Fry the onion until tender and transparent.

Stir in flour until bubbly, but not browned or burned.

In a small bowl, stir in tomato paste or pepper in two tablespoons of water and pour into the flour, stirring to combine.

Slowly stir in the broth, stirring often on high heat until it brings to a boil.

Meanwhile, wash together the rice, bulgur and red lentils in a fine wire strainer under cold running water until the water is clear.

Pour the rice mixture to the boiling soup. Cover and reduce the stove heat. Add bouillon to the soup and reduce the salt.

Bring the soup to a gentle simmer for twenty minutes, until the lentils are falling apart and the grains are very soft.

Melt in a small pan with the remaining 1 tablespoon of butter and add the mint and hot pepper flakes. Stir for 1 to 2 minutes, and then add to the soup.

Bring to a simmer for several minutes, adding a little broth or water if the soup is too thick.

Serve ezogelin in bowls.

Garnish with one lemon slice, or mint or red pepper flakes. Serve!

Nutritional Information: 482 calorie; 15.2 g fat (8.2 g saturated fat); 31 mg

cholesterol; 2824 mg sodium; 55.9 g carbohydrate; 23.2 g dietary fiber; 4.1 g total sugars; 29.5 g protein.