Ezogelin Corbasi (Ezogelin Soup)
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 people
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Calories
241 kcal
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Course
Main Course, Appetizer, Soup
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Cuisine
Mediterranean, Middle Eastern, Turkish
Ezogelin Corbasi (Ezogelin Soup)
Description
Ezogelin Corbasi starts with sautéing onions and garlic in olive oil, developing a savory base. Tomato and red pepper pastes introduce depth and mild heat, balanced by black pepper, chili flakes, and salt. Red lentils, bulgur, and rice are added to thicken the soup and provide body. The mixture is gently simmered in vegetable or chicken stock until the grains and lentils soften, then partially blended to achieve a coarse texture rather than a smooth puree.
The garnish consists of melted butter infused with chili flakes and dried mint, which is drizzled over individual servings to enhance warm spiced flavors and add richness. Lemon wedges add brightness and acidity, cutting through the hearty nature of the soup.
This soup serves as a comforting, filling starter or light meal. It pairs with fresh bread and is versatile as a vegan dish when substituting olive oil for butter in the garnish and using vegetable stock.
For adjusting consistency, additional stock or water can be added during or after cooking. Careful stirring when adding garlic prevents burning, preserving its flavor without bitterness. Over-blending is avoided to maintain some texture in the soup’s body.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (chopped)
- 1 tablespoon tomato paste
- ½ tablespoon red pepper paste
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon chili flakes
- 1 teaspoon salt
- ½ cup red lentil
- ½ cup bulgur
- ¼ cup rice
- 1 ½ litre vegetable stock or chicken stock
For Garnish
- 20 g butter or olive oil
- ½ teaspoon chili flakes (replace with paprika if its too spicy for you)
- ½ teaspoon dried mint
- 4-6 lemon wedges
Instructions
Cooking the Soup
- Put a Dutch oven or heavy-based saucepan on medium heat and add olive oil.
- Add the onions and sauté until soft and slightly browned then add the garlic, and sauté for another minute.
- Stir in the tomato paste and red pepper paste and sauté for a few more minutes on low heat.
- Add freshly ground black pepper, chili flakes, salt, and red lentil, sauté for 2-3 minutes then add the bulgur and rice.
- Pour in the stock, give the mixture a good stir and bring it to a boil.
- Turn the heat down and gently simmer with the lid closed for 30 minutes or until the legumes are softened.
- Remove the pan from the heat and blitz the soup coarsely with a stick blender.
- If the soup seems too thick, then add a bit more water. If the soup looks too liquid, continue to boil the soup for another few minutes.
Preparing the Garnish
- To prepare the garnish, melt the butter in a small saucepan and add the chili or paprika and mint.
- Sauté the mixture on low heat for a few minutes, then pour the butter garnish into the soup.
- Give it a good stir and serve in bowls with a piece of nice crusty bread and a lemon wedge on the side.
Notes
- Use vegetable stock and olive oil in the garnish to make the soup vegan friendly.
- Add more liquid if the soup is too thick, and continue boiling briefly to adjust consistency.
- Stir continuously after adding garlic to avoid burning and bitterness.
- Avoid over-blending; the soup should retain some coarse texture for its characteristic feel.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 43g | 14% |
| Protein | 10g | 20% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 342mg | 14% |
| Potassium | 434mg | 9% |
| Fiber | 12g | 48% |
| Sugar | 3g | 6% |
| Vitamin A | 207IU | 4% |
| Vitamin C | 14mg | 16% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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