A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Turkish Ezogelin Soup
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- #32123
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 cup red lentils
1/4 cup bulgur wheat
1 medium onion, finely chopped
3 tablespoons tomato paste
1 tablespoon flour
1/2 tablespoon olive oil
2 tablespoons dried crushed mint leaves
red pepper, to taste
salt and pepper, to taste
directions
Boil 6 cups of water, put lentils and Bulgur wheat into boiling water boil for 20 minutes, add finely chopped onion and salt, continue boiling for another 10 minutes.
In the meantime, in a separate sauce pan, saute flour in olive oil until golden brown add tomato paste and mint and red pepper. Mix the sauce with some of the boiling mix before pouring into the mix. Serve with fresh hot bread.
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internationalrecipes
nutrition data
Nutritional data has not been calculated yet.
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