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Cabbage Lentil Soup

Prepare your red lentils, because this recipe is really different! Even those who don’t like celery will fall in love with celery with this “Celery Lentil Soup” recipe, which you must try at least once throughout the Ramadan month. Once you try it, you’ll definitely want to make it continuously.

Capacity 4 Person
Cooking Time 20 Minute
Cabbage Lentil Soup Watch Video
Necessary
Materials for the Recipe
  • 1 celery root
  • 1 celery stalk
  • 1 potato
  • 1 onion
  • 2 cloves of garlic
  • 1 cup of Ekin red lentils
  • 1/2 cup of Ekin bulgur
  • 1 liter of chicken broth
  • Salt
  • Black pepper
  • 1 teaspoon of tomato paste
  • 1 tablespoon of butter
  • 1 teaspoon of mint
How is it done?
  1. Cut the potatoes, celery, celery stalks, and onions.
  2. Sauté the onions and garlic first, then add the potatoes, celery stalks, and celery.
  3. Then add Ekin lentils and Ekin bulgur and continue sautéing.
  4. Add your chicken broth and hot water, add salt, and bring to a boil.
  5. After the vegetables are cooked, blend them in a blender.
  6. Serve with melted butter, mint, and tomato paste.
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