Ingredients with Measurements:
- 1 cup red lentils
- 1/2 cup bulgur wheat
- 1/2 cup rice
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried mint
- 1/2 teaspoon red pepper flakes
- 6 cups vegetable broth
- 1 can diced tomatoes
- Salt and pepper to taste
- Lemon wedges for serving
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the lentils, bulgur wheat, and rice in a fine-mesh strainer and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the tomato paste, paprika, cumin, dried mint, and red pepper flakes. Cook for 2 minutes, stirring constantly.
4. Add the vegetable broth, diced tomatoes, lentils, bulgur wheat, and rice to the pot. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils and rice are fully cooked.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Season with salt and pepper to taste.
7. Serve hot with lemon wedges on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 35-40 minutes
Temperature:
- Simmer on medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 6g
- Carbohydrates: 40g
- Protein: 10g
- Fiber: 10g
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- You can use fresh tomatoes instead of canned tomatoes.
- You can use quinoa instead of bulgur wheat.
Variations:
- Add chopped carrots, celery, or bell peppers for extra flavor and nutrition.
- Use different spices such as coriander, turmeric, or cinnamon for a different flavor profile.
- Add a dollop of plain yogurt or sour cream on top of the soup for extra creaminess.
Tips and tricks:
- Rinse the lentils, bulgur wheat, and rice before cooking to remove any debris or dirt.
- Use an immersion blender for easier and safer blending.
- Adjust the consistency of the soup by adding more or less vegetable broth.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in a bowl with a lemon wedge on the side.
- Garnish with chopped fresh herbs such as parsley or cilantro.
Pairings:
- Serve with crusty bread or pita bread.
Suggested side dishes:
- Greek salad
- Hummus and pita bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the lentils, bulgur wheat, and rice fully to avoid any foodborne illnesses.
Food history:
- Ezogelin soup is a traditional Turkish soup made with red lentils, bulgur wheat, and rice. It is named after a woman named Ezo who was famous for her delicious soups.
Flavor profiles:
- This soup is savory, slightly spicy, and has a tangy flavor from the lemon.
Serving suggestions:
- Serve the soup as a starter or as a main dish with a side salad or bread.
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Region: Turkish