Ezogelin soup
A traditional Turkish soup made with red lentils, bulgur, and rice. Rich in protein and fiber, this hearty dish is full of aromatic spices, tomato sauce, and butter, giving it a silky texture and deep, comforting flavor. A wholesome and time-honored recipe perfect for any meal.
Ingredients
- 150 gRed lentils
- 30 gBulgur
- 30 gShort-grain rice
- 1 pcsOnion
- 2 Clove/sGarlic
- 20 gUnsalted butter
- 1 tbspCooking oil
- 1,5 LWater
- to tasteSalt
For the sauce
- 20 gUnsalted butter
- 1 tbspCooking oil
- 1 tbspTomato paste
- 1 tsp.Dried mint
- 1 tsp.Ground paprika
- 0,5 tsp.Black pepper
- 400 mLWater
Cooking instructions
- 1.
Peel and finely chop the onion, and mince the garlic.
- 2.
In a pot, melt the butter with a little vegetable oil to prevent it from burning. Add the onion and garlic, and sauté over medium heat for about 5 minutes until soft.
- 3.
Rinse the lentils, bulgur, and rice under running water. Add them to the pot, stir well with the onion and garlic, and cook for another 5 minutes, stirring occasionally.
- 4.
Pour in 1.5 liters of water, bring to a boil, then reduce the heat and simmer for 20 minutes until the grains are tender.
- 5.
While the soup is cooking, melt the butter with the vegetable oil in a small saucepan. Stir in the tomato paste, then add the dried mint, paprika, and black pepper. Pour in 400 ml of water, bring to a boil, and simmer for a couple of minutes.
- 6.
After 20 minutes, add the sauce to the soup, stir well, and bring to a gentle boil. Season with salt and simmer for another 10 minutes over low heat.
