Turkish Ezogelin Soup | Spicy Lentil and Bulgur Soup

Finely dice the onion and garlic cloves. Thoroughly rinse the red lentils, bulgur, and long-grain rice in a fine-mesh sieve with cold water until the water runs clear.

Heat 2 tbsp of olive oil in a large pot. Sauté the diced onion and garlic over medium heat for about 3 minutes until translucent. Add the tomato paste and 1 tsp of ground cumin and roast briefly while stirring until wonderfully fragrant.

Add the rinsed lentils, bulgur, and rice to the pot. Pour in 1200 ml of vegetable broth, stir well, and bring to a boil.