Ezogelin Soup
This traditional Turkish Ezogelin Soup is a vibrant and comforting dish, featuring tender red lentils and fine bulgur simmered in a rich, aromatic tomato and red pepper broth. Infused with dried mint and a hint of chili, it offers a delightful balance of earthy flavors and a silky-smooth texture, perfect for a warming meal.
Una recepta original de Forkin
- Temps total
- 55 min
- Racions
- 4
- Dificultat
- Fàcil
- Per ració
- 290 kcal
Informació sobre al·lèrgens: pot contenir gluten. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 200 gred lentil, rinsed
- 30 gfine bulgur, rinsed
- 2 csvegetable oil
- 1 uyellow onion, finely chopped
- 2 gragarlic, minced
- 1 cstomato paste
- 1 csred pepper paste
- 1 ctdried mint
- 0,5 ctred pepper flake
- 1,2 lwater
- 1 ctsalt
garnish
- 0,5 ulemon, for serving(opcional)
Estris
Large pot or Dutch oven (4-6 quart) · Chef's knife · Cutting board · Wooden spoon or spatula · Fine-mesh sieve · Ladle
Elaboració
Pas a pas
- 1
Rinse the red lentils and fine bulgur thoroughly under cold running water in a fine-mesh sieve until the water runs completely clear, then set aside to drain.
Uns 2 min
Nota de cuina: Rinsing removes starch and any impurities, ensuring a clearer, better-ttasting soup.
- 2
Finely dice the yellow onion and mince the garlic cloves.
Nota de cuina: Uniformly dicing the onion ensures it cooks evenly and melts into the soup.
- 3
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering.
Uns 1 min
Nota de cuina: A heavy-bottomed pot distributes heat more evenly, preventing scorching.
- 4
Add the diced yellow onion to the hot oil and sauté, stirring occasionally, for 5-7 minutes until the onion is softened and translucent.
Uns 6 min
Nota de cuina: Cooking the onions slowly builds a sweet, foundational flavor for the soup.
- 5
Stir in the minced garlic and cook for an additional minute until it becomes fragrant, being careful not to let it brown or burn.
Uns 1 min
Nota de cuina: Burnt garlic can impart a bitter taste to the soup, so keep a close eye on it.
- 6
Add the tomato paste and red pepper paste to the pot, stirring constantly for 2-3 minutes to cook out their raw flavor and deepen their color.
Uns 2 min
Nota de cuina: Cooking the tomato and pepper pastes concentrates their flavor and enhances the soup's richness and color.
- 7
Stir in the dried mint and red pepper flakes, cooking for about 30 seconds until aromatic.
Uns 1 min
Nota de cuina: Briefly toasting the dried spices in oil helps to release their essential oils and intensify their flavor.
- 8
Add the rinsed red lentils, bulgur, and 1.2 liters of water to the pot, stirring to combine all ingredients.
Uns 1 min
- 9
Increase the heat to high and bring the mixture to a rolling boil.
Uns 5 min
- 10
Once boiling, reduce the heat to low, cover the pot, and simmer gently for 25-30 minutes, or until the lentils and bulgur are completely tender and the soup has thickened.
Uns 27 min
Nota de cuina: Stir the soup occasionally, especially towards the end of cooking, to prevent the lentils and bulgur from sticking to the bottom of the pot.
- 11
Stir in the salt, then taste the soup and adjust the seasoning as needed.
Uns 1 min
Nota de cuina: Always taste and adjust seasoning at the end, as the flavors will have concentrated during simmering.
- 12
Ladle the hot Ezogelin Soup into bowls and serve immediately, garnished with a fresh lemon wedge for a bright, zesty finish.
Nota de cuina: A squeeze of fresh lemon juice just before serving brightens all the flavors in the soup.
Per ració
Nutrició
- Calories
- 290,1kcal
- Proteïnes
- 14,3g
- Hidrats de carboni
- 42,1g
- Greixos
- 7,7g
- Fibra
- 8,2g
- Sucre
- 3,7g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
This hearty soup is wonderful served with crusty bread for dipping. For an extra layer of flavor, you can drizzle a spoonful of melted butter infused with extra red pepper flakes (known as 'nane yağı' or 'pul biberli tereyağı') over each serving. It pairs beautifully with a simple green salad or a side of plain yogurt.
Store leftover Ezogelin Soup in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or broth if the soup has thickened too much.