Ezogelin Soup

Ingredients

• 1 cup (200g) red lentils 1 cup (200g) red lentils
• 1/2 cup (100g) fine bulgur 1/2 cup (100g) fine bulgur
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried mint 1/2 teaspoon dried mint
• 6 cups (1.4L) vegetable broth 6 cups (1.4L) vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 38g, 5g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the red lentils under cold water until the water runs clear.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the tomato paste, ground cumin, paprika, and dried mint to the pot. Stir well to combine the ingredients and cook for another minute.
4. 4.
   Add the rinsed red lentils, bulgur, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes, or until the lentils and bulgur are cooked and tender.
5. 5.
   Using an immersion blender or a countertop blender, blend the soup until smooth and creamy.
6. 6.
   Return the soup to the pot and season with salt, pepper, and lemon juice. Stir well to combine and adjust the seasoning according to your taste.
7. 7.
   Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
8. 8.
   Serve the Ezogelin Soup hot, drizzled with olive oil and a sprinkle of dried mint. Enjoy with crusty bread or Turkish pide.

Treat your ingredients with care...

• Red lentils — Rinse the lentils thoroughly before cooking to remove any impurities.
• Bulgur — Use fine bulgur for a smoother texture in the soup.
• Tomato paste — Look for high-quality tomato paste to enhance the flavor of the soup.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the soup.
• Garnish the soup with fresh parsley or cilantro for added freshness.
• If the soup becomes too thick upon reheating, simply add a splash of vegetable broth or water to thin it out.
• Customize the soup by adding diced vegetables such as carrots or bell peppers during the cooking process.
• To make the soup more filling, serve it with a dollop of Greek yogurt on top.

Serving advice

Serve the Ezogelin Soup hot in individual bowls. Drizzle each serving with a generous amount of olive oil and sprinkle dried mint on top for an extra burst of flavor. Accompany the soup with warm crusty bread or Turkish pide for a complete and satisfying meal.

Presentation advice

Present the Ezogelin Soup in a rustic-style bowl, garnished with a sprig of fresh mint or a lemon wedge. The vibrant red color of the soup will be visually appealing against the neutral tones of the bowl. Serve the soup alongside a basket of freshly baked bread to create an inviting and comforting presentation.