Ezogelin Soup (Turkish Lentil Soup)

Instructions

1. 1Measure 1 cup of Red Lentils, 1/4 cup of Bulgur, and 1/4 cup of Rice. Place them in a fine-mesh sieve and rinse them thoroughly under cold running water until the water runs clear. Set aside.
2. 2Place a large heavy-bottomed pot on the stovetop. Add the 2 tablespoons of Olive Oil to the pot and turn the heat to medium, which is 176°C.
3. 3Add the 1 medium Onion, chopped into small pieces, to the pot. Cook, stirring occasionally, for about 5 minutes until the onion pieces are soft and translucent. Do not let them brown.
4. 4Add the 2 tablespoons of Tomato Paste to the pot. Stir it into the onions and cook for 2 minutes, stirring constantly, until it darkens slightly in color.
5. 5Add the rinsed 1 cup of Red Lentils, 1/4 cup of Bulgur, and 1/4 cup of Rice to the pot. Stir everything together for 1 minute.
6. 6Pour in the 6 cups of Vegetable Broth. Increase the heat to high and bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes. The soup is ready when the lentils are very soft and have broken down.
7. 7Remove the pot from the heat. Stir in the 1 tablespoon of Mint, 1 teaspoon of Salt, 1/2 teaspoon of Black Pepper, and 1/4 teaspoon of Red Pepper Flakes. Stir well to combine.
8. 8Ladle the hot soup into bowls. Serve immediately.

Related Guides