Photograph of the finished Ezogelin corbasi

Middle East · Súp đậu lăng bulgur Ezogelin

Ezogelin corbasi

50 min Hands-on time + 30 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Red lentils Red lentils 240 g
  • Photograph of Bulgur wheat Bulgur wheat 80 g
  • Photograph of Rice Rice 60 g
  • Photograph of Onion Onion 2
  • Photograph of Thick tomato passata Thick tomato passata 80 g
  • Photograph of Mint leaves Mint leaves 8 g
  • Photograph of Red chilli powder Red chilli powder 8 g
  • Photograph of Unsalted butter Unsalted butter 40 g
  • Photograph of Vegetable broth Vegetable broth 1.4 l
  • Photograph of Salt Salt 12 g

Method

  1. 1 Sauté chopped onions with unsalted butter for 6 minutes until softened.
  2. 2 Add the thick tomato sauce and red chili powder, stir for 2 minutes until the oil turns red.
  3. 3 Add the red lentils, bulgur, and rice, and stir well for 1 minute.
  4. 4 Pour in the vegetable broth, bring to a boil, then simmer for 30 minutes until everything is tender.
  5. 5 Season with salt, sprinkle with dried mint, stir well, and simmer for another 2 minutes before serving hot with lemon.

With an appliance

  • Pressure cooker 35 min

    Replace step 4: cook lentils, bulgur, and rice under high pressure for 8 minutes, then allow to air dry for 8 minutes; reduce to approximately 14 minutes, ensuring all three ingredients are tender and do not need stirring to prevent sticking.

Start cooking