Turkish Ezogelin Corbasi with Red Lentils and Bulgur

Name: Turkish Ezogelin Corbasi with Red Lentils and Bulgur
Cuisine: Asian, Middle Eastern
Ingredients: 1 1/2 cups dried red lentils; 1/2 cup bulgur; 1.5 cups frozen kale, chopped (or spinach); 1/4 cup fresh mint, chopped; 2 tbsp pomegranate molasses; 1 large yellow onion, diced; 3 cloves garlic, minced; 2 tbsp tomato paste; 6 cups vegetable broth (made from bouillon cubes); 2 tbsp olive oil; 1 tsp paprika; 1/2 tsp red pepper flakes; 1 tsp dried mint; 2 tbsp butter; 2 tbsp flour; Salt and black pepper to taste; Lemon wedges for serving

7 steps

Updated at: Thu, 14 May 2026 22:35:49 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories513.7 kcal (26%)

Total Fat14.2 g (20%)

Carbs77.2 g (30%)

Sugars8.4 g (9%)

Protein22.8 g (46%)

Sodium1278.3 mg (64%)

Fiber11.9 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 ½ cupsdried red lentils

½ cupbulgur

1 ½ cupsfrozen kale

chopped, or spinach

¼ cupfresh mint

chopped

2 Tbsppomegranate molasses

2 Tbsptomato paste

6 cupsvegetable broth

made from bouillon cubes

2 Tbspolive oil

1 tsppaprika

½ tspred pepper flakes

1 tspdried mint

2 Tbspbutter

2 Tbspflour

Instructions

Step 1

Rinse red lentils in cold water until water runs clear. Drain and set aside.

Step 2

Heat olive oil in large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.

Step 3

Stir in tomato paste, paprika, and red pepper flakes. Cook 2 minutes until fragrant and darkened.

Step 4

Add lentils, bulgur, and vegetable broth. Bring to boil, then reduce heat and simmer 20-25 minutes until lentils are very soft and bulgur is tender.

Step 5

In small pan, melt butter over medium heat. Whisk in flour and cook 2 minutes to make roux. Gradually whisk in 1 cup of hot soup, then stir mixture back into pot.

Step 6

Add chopped spinach and simmer 5 minutes until wilted. Stir in pomegranate molasses, fresh mint, and dried mint. Season with salt and pepper.

Step 7

Serve hot with lemon wedges and additional pomegranate molasses if desired.