Lentil, bulgur and rice stew with lettuce apple salad and white sheep cheese
Igor Gjozinski
4/7/2026
Updated on
5/5/2026
Public
Cooking Video
Classification
Category:
Main Dish
Cuisine:
Not specified
Difficulty:
Easy
Servings:
4
Total Weight:
703g
Meal Role:
Main Dish
Fit & Sate:
Smart Swap
Time Breakdown
Preparation
2h 15m
Cooking
1h 10m
Total Time
3h 25m
Meal Prep Info
Keeps 3 days in fridge
Best within 72 hours
70 min hands-on time
Nutrition
4
348
Calories
4
16.6 g
Protein
4
31.8 g
Carbs
4
15.2 g
Fat
Sugar:
5.1 g
Fiber:
6.7 g
Saturated Fat:
10.6 g
Unsaturated Fat:
0.1 g
Trans Fat:
0 g
Cholesterol:
0 mg
Sodium:
429.6 mg
Calcium:
16.2 mg
Iron:
0.4mg
Potassium:
188.5mg
Salt:
1.9g
Ingredients 10
Servings:
Brown Lentil cooked
200
Gram
232.0
18.0g
40.0g
0.8g
Bulgur
40
Gram
136.8
4.4g
26.8g
0.6g
White Rice
40
Gram
140.0
2.8g
31.2g
0.2g
Onion
100
Gram
45.0
1.0g
11.0g
0.0g
Dry Red Paprika
10
Gram
31.4
1.8g
6.9g
0.3g
Extra virgin olive oil
15
Gram
123.6
0.0g
0.0g
13.7g
Sweet Red Potatoes
40
Gram
36.2
0.8g
9.6g
0.1g
Salt
4
Gram
0.0
0.0g
0.0g
0.0g
Garlic
4
Gram
6.0
0.3g
1.3g
0.0g
White Sheep cheese
250
Gram
642.5
37.5g
0.3g
45.0g
Cooking Instructions
Lentil, Bulgur & Rice Soup (Ezogelin-Style)
A healthy, hearty, and nutrient-dense meal, served with a side of sheep cheese and a refreshing apple-cucumber salad.
Ingredients
The Grains: 200g lentils, 40g bulgur, 40g white rice.
Vegetables & Aromatics: 1 medium onion (divided), 2 dried peppers, 1 clove garlic, 40–50g red potato, 1.2L water.
Spices: Salt, black pepper, dried mint, mild and spicy chili flakes (bukovec), red paprika powder.
Fats: 3 tbsp olive oil, 1 knob of butter.
Instructions
1. Prep the Ingredients
Place the lentils, bulgur, and dried peppers in a bowl of water. Let them soak for 1 hour to soften, then rinse thoroughly and drain. Rinse the rice separately.
2. Sauté the Base
In a large pot over medium heat, melt a knob of butter with 1 tablespoon of olive oil. Finely dice half of the onion and sauté until translucent. Add the minced garlic and 1 tablespoon of mild chili flakes, frying for another 30–40 seconds until fragrant.
3. The Slow Simmer
Add the lentils, bulgur, and rice to the pot. Stir-fry for 2 minutes to coat them in the fats. Pour in 1.2 liters of water. Add the dried peppers, the remaining half of the onion (left whole), and the potato. Cover and simmer on low heat for about 1 hour.
4. Create the Creamy Texture
Once cooked, remove the whole piece of onion, the potato, and a few spoonfuls of the cooked grains from the soup. Peel and seed the cooked dried peppers. Place the pepper flesh, the onion, and the potato into a blender with a little soup liquid. Blend until smooth and creamy, then stir the mixture back into the pot.
5. The Tempering (Zaprska) & Final Seasoning
In a separate small pan, heat 2 tablespoons of olive oil. Remove from heat and stir in 2 tablespoons of red paprika powder. Pour this over the soup. Season with salt, pepper, dried mint, and spicy chili flakes (optional). Simmer for 2–3 more minutes.
The Perfect Side: Lettuce, Apple & Cucumber Salad
To balance the warmth of the soup, serve it with a fresh salad.
Components: Lettuce, sliced apple, and cucumber.
Dressing: A citrusy blend of lemon and mandarin juice.
Serving Suggestion: Top the soup with a side of rich sheep cheese for an authentic touch.
Full Salad Recipe: For detailed steps on the salad, visit https://fitsate.com/Kitchen/Recipes/Details/d4fa0e80-a7b0-4907-95ee-1ed8f29ecae0