Ingredients with Measurements:
- 1 cup red lentils, rinsed and drained
- 1/2 cup fine bulgur
- 1 onion, finely chopped
- 2 tablespoons tomato paste
- 2 tablespoons red pepper paste
- 2 tablespoons olive oil
- 1 tablespoon dried mint
- 1 tablespoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups water
- 2 tablespoons lemon juice
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the tomato paste and red pepper paste to the pot and stir well. Cook for 2-3 minutes until the paste is fragrant and slightly caramelized.
3. Add the rinsed lentils, bulgur, dried mint, red pepper flakes, salt, and black pepper to the pot. Stir well to combine.
4. Pour in the water and bring the soup to a boil. Reduce the heat to low and let the soup simmer for 30-40 minutes, stirring occasionally, until the lentils and bulgur are fully cooked and the soup has thickened.
5. Remove the pot from the heat and stir in the lemon juice.
6. Use an immersion blender or transfer the soup to a blender and blend until smooth.
7. Serve hot with a drizzle of olive oil and a sprinkle of dried mint on top.
10 minutes preparation, 40 minutes cooking
Temperature: Medium heat
Serving size: 6 servings
Nutritional information:
- Calories: 200
- Fat: 5g
- Carbohydrates: 30g
- Protein: 10g
- Fiber: 10g
Substitutions for ingredients:
- Red lentils can be substituted with green or yellow lentils.
- Fine bulgur can be substituted with coarse bulgur or cracked wheat.
- Tomato paste can be substituted with canned diced tomatoes.
- Red pepper paste can be substituted with harissa or hot sauce.
Variations:
- Add chopped carrots, celery, and potatoes to the soup for a heartier version.
- Use chicken or vegetable broth instead of water for added flavor.
- Top the soup with croutons or toasted bread cubes for added texture.
Tips and tricks:
- Rinse the lentils and bulgur well before using to remove any debris or dust.
- Stir the soup occasionally while cooking to prevent sticking to the bottom of the pot.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a drizzle of olive oil and a sprinkle of dried mint on top.
Garnishes:
- Drizzle of olive oil
- Sprinkle of dried mint
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to rinse the lentils and bulgur well before using to remove any debris or dust.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Food history:
- Ezogelin soup is a traditional Turkish soup named after a woman named Ezo who created the recipe.
Flavor profiles:
- Spicy, savory, and slightly tangy.
Serving suggestions:
- Serve the soup as a starter or main course.
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Region: Turkish