Ezogelin Soup [0000281]

Ingredients:

1 cup red lentils, rinsed
1/2 cup fine gluten-free bulgur
1 onion, finely chopped
3 tablespoons olive oil
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon paprika
8 cups gluten-free vegetable broth
Salt and pepper to taste

Steps:

In a pot, sauté chopped onions in olive oil until translucent.
Stir in tomato paste, ground cumin, and paprika, cooking for a couple of minutes.
Add red lentils and gluten-free bulgur, stirring to coat them in the onion-spice mixture.
Pour in gluten-free vegetable broth, bring to a boil, then reduce heat to simmer.
Cook until lentils and bulgur are tender, around 20-25 minutes.
Use an immersion blender to partially blend the soup for a smoother consistency.
Season with salt and pepper to taste.
Serve this hearty gluten-free JOC Soups and Stews Turkish Ezogelin Soup hot, garnished with a drizzle of olive oil. Enjoy the comforting flavors!