Ezogelin Soup
A hearty, red lentil-based soup full of dried pepper and mint flavours. A rich tomato background peppered with pieces of rice and bulgar makes this classic Turkish soup the perfect starter to kebab based feasts or as a stand-alone lunch rich in both flavour and history.
Prep
Cook
| Category: | Soups Store-cupboard Cooking |
| Seasons | All |
| Cuisine Type | Turkish |
Ingredients
Ezo The Bride
| 3 Tablespoons Olive oil |
| 1 Onion, diced fine |
| 2 Garlic cloves, minced |
| 200 Grams Red lentils (1 Su Glass) |
| 75 Grams Rice (1 Çay glass) |
| 75 Grams Bulgur (1 Çay glass) |
| 1 Litre Stock |
| Hot water |
Plus
| 2 Tablespoons Butter |
| 2 Tablespoons Flour |
| 1 Tablespoon Sun-dried tomato paste (Domates şalçası) |
| 1 Tablespoon Sun-dried pepper paste (Biber Salçası)* |
| 1 Teaspoon Dried mint |
| 1 Teaspoon Pul biber / Aleppo pepper flakes |
| Salt & Black pepper |
For serving
| Lemon |
| Dried mint |
| Pul biber / Aleppo pepper flakes |
Ezogelin Soup Directions
- In a bowl wash and drain the grains.
- In a large saucepan, heat the olive oil and fry the onions and garlic until softened.
- Add the grains and stock and enough hot water to ensure they are covered.
- Bring to the boil and reduced to simmer for around 30 minutes or until the lentils have become soft and a little mushy.
- In a sperate, small saucepan melt the butter, stir in the flour and continue to stir to create a roux.
Mix in the tomato and pepper paste and continue to stir until the pastes have loosened up.- Add in the dried mint and pepper flakes and a cup of hot water.
- Add the flour/paste sauce into the lentil mix and top with enough hot water to your desired consistency.
- Use a whisk or a wooden spoon to stir the mix continually in order to break down the lentils or if you wish blend to reach a thicker, smoother soup.
- Serve with lemon slices and more pepper flakes and mint.
Recipe notes
- Ezogelin or Turkish spicy lentil soup is the perfect recipe for a quick fix using on store cupboard ingredients.
- The tomato salça can be replaced by triple concentrate tomato puree and if you cant get hold of red pepper salça you can simply up the tomato and add in some paprika.
- Pepper 'Biber' şalçası comes in a sweet or spicy version, either can be used to suit your taste buds.
- For me to achieve my perfect consistency I blend two-thirds of the soup and leave one-third chunky.
Reviews 5/5
Susan Wildermuth
21 Sep 2021Beautiful
Leili
15 Oct 2020Well done!! I am referring to this recipe on my blog on insta @leilicooks
Franka Miriam Brueckler
28 Apr 2020My absolutely favourite soup ♥️
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