Ingredients with Measurements:
- 1 cup red lentils, rinsed and drained
- 1/2 cup fine bulgur
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp red pepper flakes
- 1 tsp dried mint
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 6 cups water
- 2 tbsp lemon juice
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
2. Add the tomato paste, red pepper flakes, dried mint, cumin, salt, and black pepper. Stir well and cook for another 2-3 minutes.
3. Add the red lentils, bulgur, and water. Stir well and bring to a boil.
4. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes until the lentils and bulgur are tender.
5. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender and blend in batches until smooth.
6. Stir in the lemon juice and adjust the seasoning if needed.
7. Serve hot with crusty bread or croutons.
10 minutes preparation time, 25 minutes cooking time
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 230
- Fat: 7g
- Carbohydrates: 32g
- Fiber: 12g
- Protein: 10g
Substitutions for ingredients:
- You can use brown or green lentils instead of red lentils.
- You can use quinoa instead of bulgur.
- You can use vegetable broth instead of water.
Variations:
- Add chopped carrots, celery, and bell peppers for extra flavor and nutrition.
- Add a dollop of yogurt or sour cream on top of each serving for creaminess.
- Add cooked chicken or beef for a heartier soup.
Tips and tricks:
- Rinse the lentils and bulgur well before using to remove any debris or dirt.
- Use a good quality tomato paste for a richer flavor.
- Adjust the consistency of the soup by adding more water or broth if needed.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Storage instructions: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions: Reheat the soup in a pot over medium heat until hot, stirring occasionally.
Presentation ideas: Serve the soup in individual bowls and garnish with chopped parsley or cilantro.
Garnishes: Chopped parsley or cilantro
Pairings: Crusty bread or croutons
Suggested side dishes: Salad or roasted vegetables
Troubleshooting advice: If the soup is too thick, add more water or broth until you reach the desired consistency.
Food safety advice: Make sure to cook the lentils and bulgur thoroughly to avoid any foodborne illnesses.
Food history: Ezogelin soup is a traditional Turkish soup that originated in the southeastern province of Gaziantep. It is named after a woman named Ezo who created the recipe during the Ottoman Empire.
Flavor profiles: The soup has a rich and savory flavor with a hint of spice from the red pepper flakes and cumin.
Serving suggestions: Serve the soup as a starter or main course for a comforting and satisfying meal.
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Region: Turkish