Ingredients with Measurements:
- 1 cup red lentils
- 1/2 cup fine bulgur
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon red pepper flakes
- 1 tablespoon dried mint
- 1 tablespoon dried oregano
- 1 tablespoon olive oil
- 6 cups chicken or vegetable broth
- 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 and bulgur 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 soft and translucent, about 5 minutes.
3. Add the tomato paste, red pepper flakes, dried mint, and dried oregano to the pot and stir to combine.
4. Add the lentils, bulgur, and chicken or vegetable broth to the pot and stir to combine.
5. Bring the soup to a boil, then reduce the heat to low and let simmer for 25-30 minutes, or until the lentils and bulgur are tender.
6. Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
7. Season with salt and pepper to taste.
8. Serve hot with lemon wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 4g
Carbohydrates: 36g
Protein: 12g
Fiber: 10g
Sodium: 800mg
Substitutions for ingredients:
- Red lentils can be substituted with green or brown lentils.
- Fine bulgur can be substituted with coarse bulgur or cracked wheat.
- Dried mint and oregano can be substituted with fresh herbs.
Variations:
- Add chopped carrots, celery, and/or potatoes to the soup for extra vegetables.
- Use vegetable broth instead of chicken broth for a vegetarian/vegan version.
- Add cooked ground beef or lamb for a heartier soup.
Tips and Tricks:
- Rinse the lentils and bulgur before using to remove any debris or dust.
- Use an immersion blender for easier blending and less mess.
- 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 soup in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the soup in individual bowls and garnish with a sprig of fresh mint or oregano.
Garnishes:
- Lemon wedges
- Fresh herbs (mint, oregano, parsley)
- Croutons
Pairings:
- Turkish bread or pita
- Salad with a lemon vinaigrette
Suggested Side Dishes:
- Grilled vegetables
- Hummus and pita
- Rice pilaf
Troubleshooting Advice:
- If the soup is too thick, add more broth or water until desired consistency is reached.
- If the soup is too thin, simmer for a few more minutes to reduce and thicken.
Food Safety Advice:
- Store leftover soup in the refrigerator within 2 hours of cooking.
- Reheat soup to an internal temperature of 165°F before serving.
Food History:
Ezogelin soup is a popular Turkish soup made with red lentils, bulgur, and spices. The name "Ezogelin" means "Ezo the Bride" in Turkish, and the soup is named after a legendary bride who created the recipe to impress her mother-in-law.
Flavor Profiles:
This soup is savory and slightly spicy, with a hint of mint and oregano.
Serving Suggestions:
Serve hot with lemon wedges on the side, and pair with Turkish bread or pita and a salad with a lemon vinaigrette.
Related Categories
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Region: Turkish
Taste: Savory, Tangy, Herbaceous, Spicy, Earthy