Ezogelin çorbası recipe (Turkish lentil soup)
User Reviews
5
Ezogelin çorbası recipe (Turkish lentil soup)
Description
This Ezogelin çorbası recipe combines red lentils, rice, and bulgur with sautéed onion, garlic, and a blend of sweet paprika, black and red pepper flakes, tomato, and tomato pastes including mild Turkish pepper paste called tatli biber salcasi. The ingredients cook together in vegetable stock until soft, creating a thick, comforting soup rich in texture and warmth from the spices. Dried mint adds a subtle herbal note balancing the tomatoes and peppers.
The soup is brought to a boil then simmered on medium heat allowing the grains and lentils to fully soften, which integrates flavors and thickens the broth. The use of a mix of grains provides depth and varied texture. The topping options include an olive oil blend heated with paprika and crushed red pepper flakes, a spoonful of plant-based yogurt, and fresh parsley for garnish, enhancing richness, creaminess, and freshness respectively.
This soup suits a cold day or when a comforting, nutrient-rich meal is desired. It can be served as a starter or main with bread. The notes describe how to adapt cooking for an Instant Pot or pressure cooker, reducing the time significantly while maintaining the soup’s flavor and texture, making it convenient for a fast but traditional meal.
Ingredients
- 2 tablespoons olive oil
- 1 onion small dice, medium size
- 3 cloves garlic minced
- 1 tablespoon paprika sweet
- ½ teaspoon black pepper ground
- ½ teaspoon red pepper flakes crushed
- 1 tomato diced, medium
- 1 tablespoon tomato paste
- 1 tablespoon tatli biber salcasi mild Turkish pepper paste, Turkish sweet pepper paste
- 1 ⅔ cups red lentils
- 9 cups vegetable stock or water, unsalted
- ¼ cup white rice or brown rice
- ¼ cup bulgur coarse
- 1 tablespoon dried mint
- 1 teaspoon salt
Optional toppings:
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes crushed
- ¼ teaspoon salt
- plant-based yogurt unsweetened, a spoonful
- parsley fresh leaves
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for four minutes until they become translucent and fragrant.
- Stir in the garlic, sweet paprika, ground black pepper, crushed red pepper flakes, diced tomato, tomato paste, and tatli biber salcasi to the pot. Cook for a few minutes, stirring occasionally, until the tomatoes soften and release their juices.
- Rinse the red lentils under cold water and add them to the pot along with the vegetable stock (or water). Stir to combine all the ingredients. Raise the heat to high to bring the pot to a boil.
- Once boiling, add the rice, coarse bulgur, dried mint, and salt to the soup. Give it a good stir, then place a lid on the pot, returning the heat to medium.
- Cook over medium heat for 25-28 minutes or until the lentils and rice are fully cooked and tender. (If you use whole red lentils instead of split red lentils, they will take a bit longer and may also require a little extra water). Stir occasionally to prevent sticking. Add water if the consistency of the soup becomes thicker than you would like.
- While the soup is simmering, you can prepare the optional topping. In a small saucepan, heat the olive oil over medium heat. Stir in the paprika, crushed red pepper flakes, and salt. Turn off the heat and let the spices release their flavors into the oil as it cools.
- When the soup is ready, taste and adjust the seasoning if needed. Serve it hot, garnished with a drizzle of the optional chili oil topping, a spoonful of plant-based yogurt, and/or fresh parsley leaves if desired.
Notes
- For Instant Pot or pressure cooker: sauté onion and spices first, then add all ingredients including rice and bulgur. Cook on manual high pressure for 10 minutes and use natural release before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Yield: 8 cups (1892 ml.)
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 20mg | 1% |
| Potassium | 525mg | 11% |
| Fiber | 14g | 56% |
| Sugar | 5g | 10% |
| Vitamin A | 1344IU | 27% |
| Vitamin C | 6mg | 7% |
| Calcium | 39mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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