Esogelin soup: red lentil and bulgur soup | Dietitian MED

Ingredients

• 300 g red lentils (uncooked)
• 1 onion (chopped)
• 50 g bulgur
• 1.75 l water
• 4 tbsp tomato puree
• 1 tbsp red pepper puree
• 2 tbsp olive oil
• 2 tablespoons dried mint
• 1 tbsp dried chilli seeds
• salt and pepper to taste
• lemon juice for garnish
• parsley for granulation