Print

Ezogelin Çorbası

Ezogelin soup topped with red pepper flakes and dried mint in a white bowl, a spoon inside it and extra spices behind it.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ezogelin Soup is a traditional Turkish soup made with red lentils, bulgur, rice, and a mix of spices like dried mint and red pepper flakes. It's hearty, flavorful, and has a comforting, slightly spicy taste. This soup is often enjoyed as a filling meal in Turkey.

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 onion, finely chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon dried mint
  • 1 teaspoon red pepper flakes (pul biber)
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 cup red lentils (200 g)
  • 2 tablespoons bulgur (30 g)
  • 1 tablespoon rice (15 g)
  • 6 cups water
  • 1 lemon, juice only

Instructions

1. Prepare the Base:

  • Start by heating olive oil and butter in a large pot over medium heat. This combination of oil and butter will add richness to the soup.
  • Once the oil and butter are warm, add diced onions to the pot. Sauté the onions until they become translucent and soft. This usually takes about 5 minutes.

2. Add Garlic and Tomato Paste:

  • Introduce chopped garlic to the pot. Cook it for about 30 seconds, just until it becomes fragrant. Be careful not to burn it.
  • Next, add the tomato paste. Cook for about a minute, stirring constantly to prevent sticking. The tomato paste will deepen in color and flavor.

3. Incorporate Spices:

  • Now, it's time to add the spices and salt. Stir them in well to evenly distribute throughout the onion and tomato mixture.

4. Add Lentils, Bulgur, and Rice:

  • Add the red lentils, bulgur, and rice to the pot. Stir these ingredients constantly and cook for a few minutes. This step ensures they are well coated with the flavorful base.

5. Cook the Soup:

  • Pour water into the pot to cover all the ingredients. Increase the heat to bring the soup to a boil.
  • Once boiling, reduce the heat to medium-low. Allow the soup to simmer until the lentils, bulgur, and rice are tender and the soup has thickened. This process should take about 20-25 minutes.

6. Finishing Touches:

  • After the soup has finished cooking and reached the desired consistency, stir in the lemon juice. This adds a fresh, bright note to the dish.

7. Serve:

  • Serve the soup hot. Garnish each bowl with additional spices like dried mint and red pepper flakes for an extra burst of flavor and color.

Notes

  1. Rinsing Lentils: Always rinse your red lentils before adding them. This helps to remove any debris.
  2. Keep an Eye on the Heat: After bringing the soup to a boil, make sure to reduce the heat. A gentle simmer is key to cooking the lentils and rice without burning them.
  3. Stirring the Soup: Stir the soup occasionally as it simmers. This helps to prevent the ingredients from sticking to the bottom of the pot.
  4. Checking the Texture: The soup should be thick, but not too dense. If it's too thick (depending on the type of lentil, bulgur or rice), add a little more water or stock to reach your desired consistency.
  5. Storing the Soup: Let the soup cool to room temperature before storing. Transfer the cooled soup into an airtight container. It can be stored in the refrigerator for up to 3-4 days. If you want to keep the soup longer, it freezes well. Pour it into freezer-safe containers or bags. It can be frozen for up to 2-3 months.
  6. Reheating the Soup: If the soup is frozen, let it thaw in the fridge overnight. Warm the soup in a pot over medium heat. Stir occasionally to ensure it heats evenly. If the soup seems too thick, you can add a little water or broth to thin it out. For a quicker option, reheat it in the microwave. Use a microwave-safe bowl, cover it with a lid or microwave-safe wrap, and heat in short intervals, stirring in between

Nutrition

Find it online: https://www.giverecipe.com/ezogelin-corbasi/