Ezogelin Soup (Turkish Bride Soup)
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
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small 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
- ½ 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 about 1.4 litres
- 1 lemon juice only
INSTRUCTIONS
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.
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.
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.
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.
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.
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.
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.
Video
NOTES
- Rinsing Lentils: Always rinse your red lentils before adding them. This helps to remove any debris.
- 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.
- Stirring the Soup: Stir the soup occasionally as it simmers. This helps to prevent the ingredients from sticking to the bottom of the pot.
- 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.
- 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.
- 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
Calories: 208kcalCarbohydrates: 28gProtein: 9gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 5mgSodium: 467mgPotassium: 426mgFiber: 11gSugar: 2gVitamin A: 269IUVitamin C: 13mgCalcium: 44mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
ADDITIONAL INFO
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