Ezogelin Soup

With 209 kcal and 10g of protein, its high fiber content ensures long-lasting satiety despite the low calorie count.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 120g red lentils (dry) · 457 kcal in the whole recipe
• 30g bulgur (dry) · 102 kcal in the whole recipe
• 20g rice (dry) · 72 kcal in the whole recipe
• 1 onion · 40 kcal in the whole recipe
• 1 tbsp tomato paste · 31 kcal in the whole recipe
• 1 tbsp olive oil · 133 kcal in the whole recipe
• Mint, red pepper flakes, salt

Method

1. Required equipment: A medium-sized pot, a colander, a knife, and a blender.

   

2. Place the lentils, bulgur, and rice in a colander and rinse thoroughly until the water runs clear.

   

3. Chop the onion into small cubes using a knife.

   

4. Pour the olive oil into the pot and place it on the stove over medium heat.

   

5. Add the chopped onions to the pot and sauté for 3 minutes until they become translucent.

   

6. Add the tomato paste and cook, stirring for another minute, until the raw smell disappears.

   

7. Add the rinsed lentils, bulgur, and rice to the pot.

   

8. Add enough hot water to cover the mixture by about 3-4 centimeters.

   

9. Turn the heat to low and cook for 25 minutes until the grains are soft and falling apart.

   

10. Insert the blender into the pot and pulse for a few seconds, leaving the texture slightly chunky.

    

11. Add salt, dried mint, and red pepper flakes, then stir to finish.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.