Ezogelin Çorbası

Per serving

Calories

220

Protein

10 g

Carbs

32 g

Fat

4 g

Fibre

6 g

Vitamins and minerals, % of a day’s needs

• Iron30%
• Vitamin D1%
• B121%
• Zinc32%
• Magnesium30%
• Omega-38%
• Vitamin C5%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 100 g Red lentils
• 50 g Bulgur
• 1 medium Onion
• 100 g Carrots
• 20 g Butter
• 1 tsp Paprika
• 10 g Fresh mint
• 800 ml Vegetable stock

Method

1. 1

   Heat 10g butter in a large pot. Finely chop onion and carrots. Add to pot and sauté for 3 minutes until softened.

2. 2

   Add red lentils and bulgur to the pot. Stir and cook for 2 minutes to lightly toast.

3. 3

   Pour in vegetable stock and bring to a boil. Reduce heat and simmer for 20-25 minutes until lentils are completely soft and soup thickens. Season with salt and pepper.

4. 4

   For a smoother consistency, use an immersion blender to partially blend the soup while leaving some texture. Adjust consistency with water if needed.

5. 5

   Heat remaining 10g butter in a small pan. Add paprika and cook for 30 seconds.

6. 6

   Drizzle over soup. Garnish with 10g fresh mint. Serve hot.