- Yield : 6 soup bowl
- Servings : 6
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
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Ezogelin soup is a healthy and delicious Turkish soup made with red lentils, rice, bulgur and Turkish spices. It can be cooked with basic ingredients found in any kitchen. It’s perfect for any time of the year.
- 1 cup red lentils, rinsed and drained
- 1 onion (very finely chopped)
- 3 tablespoon coarse bulgur wheat, rinsed and drained
- 2 tablespoons of rice
- 1 heaping tablespoon flour
- 4 tablespoons butter
- 3 tablespoons tomato paste
- 2 teaspoon dried mint
- 2 teaspoon red pepper flakes
- 8 cups chicken or beef stock (or water)
- Salt to taste
Slowly soften the onion in the 3 tbsp butter over a low heat until translucent.
Add the flour, and stir until bubbly. Be careful not to let the flour brown or burn.
Mix the tomato paste with 1/2 cup of water, then add to the flour. Stir until well combined.
Pour in 7,5 cups of stock or water, add the lentils, bulgur and rice, give everything a good stir and raise the temperature.
Bring to a boil; reduce heat to medium-low.
Leave the soup to simmer until all the ingredients are soft.
Melt the remaining 1 tablespoon of butter in a small skillet or pan. Add the hot pepper flakes and mint, and stir over the heat for a minute or two.
Then, stir the butter and spices into the soup, and let it simmer a few minutes more. Season with salt.
If the soup is too thick you can add a little hot water.
You can serve your Ezogelin Soup with some lemons. Enjoy!