Ingredients with Measurements:
- 1 cup red lentils, rinsed and drained
- 1/2 cup fine bulgur
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tbsp red pepper paste
- 1 tbsp dried mint
- 1 tbsp red pepper flakes
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 6 cups water
- 1/4 cup olive oil
- 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 until softened, about 5 minutes.
2. Add the tomato paste, red pepper paste, dried mint, red pepper flakes, cumin, salt, and black pepper. Stir well and cook for 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, or until the lentils and bulgur are cooked and tender.
5. Remove the pot from the heat and let it cool for a few minutes.
6. Using an immersion blender or a regular blender, puree the soup until smooth.
7. Return the soup to the pot and reheat over low heat. Add the lemon juice and stir well.
8. Taste and adjust the seasoning if necessary.
9. Serve hot with crusty bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 275
- Fat: 10g
- Carbohydrates: 35g
- Protein: 11g
- Fiber: 11g
- Sugar: 5g
Substitutions for ingredients:
- Red lentils: green lentils or yellow lentils
- Fine bulgur: coarse bulgur or quinoa
- Red pepper paste: harissa or chili paste
- Dried mint: fresh mint or dried oregano
- Lemon juice: lime juice or vinegar
Variations:
- Add chopped vegetables such as carrots, celery, or zucchini.
- Use chicken or vegetable broth instead of water for a richer flavor.
- Add cooked chicken or ground beef for a heartier soup.
- Top with croutons, chopped herbs, or a dollop of yogurt.
Tips and tricks:
- Rinse the lentils well before using to remove any dirt or debris.
- Use a large pot to prevent the soup from boiling over.
- Adjust the amount of red pepper flakes to your liking for more or less heat.
- Let the soup cool slightly before blending to avoid burns.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Storage instructions:
- Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a drizzle of olive oil and a sprinkle of red pepper flakes.
Garnishes:
- Croutons, chopped herbs, a dollop of yogurt, or a sprinkle of red pepper flakes.
Pairings:
- Crusty bread, pita bread, or naan.
Suggested side dishes:
- Greek salad, tabbouleh, 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 uncovered for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the soup until the lentils and bulgur are fully cooked and tender.
- Store leftovers in the fridge for up to 3 days.
Food history:
- Ezogelin soup is a traditional Turkish soup made with red lentils, bulgur, and spices. It is named after a woman named Ezo who was famous for her delicious soup.
Flavor profiles:
- Spicy, savory, and slightly tangy.
Serving suggestions:
- Serve hot with crusty bread.
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Region: Turkish