Ingredients with Measurements:
- 1 cup red lentils
- 1/2 cup bulgur wheat
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon red pepper paste
- 1 tablespoon dried mint
- 1 tablespoon red pepper flakes
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups water
- 2 tablespoons olive oil
- Juice of 1 lemon
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the lentils and bulgur wheat in a fine-mesh strainer and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
3. Add the tomato paste, red pepper paste, dried mint, red pepper flakes, cumin, salt, and black pepper to the pot and stir to combine.
4. Add the lentils, bulgur wheat, and water to the pot and stir to combine.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils and bulgur wheat are tender.
6. Using an immersion blender or regular blender, blend the soup until smooth.
7. Stir in the lemon juice and adjust seasoning as needed.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Per serving (based on 4 servings):
Calories: 263
Fat: 6g
Carbohydrates: 41g
Fiber: 15g
Protein: 13g
Substitutions for ingredients:
- Red lentils can be substituted with green or brown lentils.
- Bulgur wheat can be substituted with quinoa or rice.
- Red pepper paste can be substituted with harissa or hot sauce.
Variations:
- Add chopped carrots, celery, or bell peppers for extra flavor and nutrition.
- Use chicken or vegetable broth instead of water for a richer flavor.
- Top with croutons, chopped herbs, or a dollop of yogurt for added texture and flavor.
Tips and tricks:
- To make the soup creamier, add a splash of heavy cream or coconut milk before blending.
- If the soup is too thick, add more water or broth until desired consistency is reached.
- Leftover soup can be frozen for up to 3 months.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat soup on the stovetop over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped herbs or a drizzle of olive oil.
Garnishes:
Chopped herbs, croutons, a drizzle of olive oil, or a dollop of yogurt.
Pairings:
Serve with crusty bread or a side salad for a complete meal.
Suggested side dishes:
Crusty bread, side salad, or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more water or broth until desired consistency is reached.
- If the soup is too thin, simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to rinse the lentils and bulgur wheat before using to remove any debris.
- Store leftover soup in the refrigerator within 2 hours of cooking.
- Reheat leftover soup to an internal temperature of 165°F (74°C) before consuming.
Food history:
Ezogelin soup is a traditional Turkish soup made with red lentils, bulgur wheat, and spices. Legend has it that the soup was created by a woman named Ezo, who was famous for her beauty and cooking skills.
Flavor profiles:
The soup is savory and slightly spicy, with a hint of sweetness from the tomato paste and a refreshing tang from the lemon juice.
Serving suggestions:
Serve the soup hot with a side of crusty bread or a salad for a complete meal.
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Region: Turkish