Ezogelin Corbasi (Turkish Lentil and Bulgur Soup with Mint)
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Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 317.9
- Total Fat: 13.1 g
- Cholesterol: 15.6 mg
- Sodium: 13.3 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 16.1 g
- Protein: 13.1 g
View full nutritional breakdown of Ezogelin Corbasi (Turkish Lentil and Bulgur Soup with Mint) calories by ingredient
Introduction
This soup, based on a Turkish recipe given to me by a friend, is incredibly filling. (It is called Bride Ezo Soup.) This soup, based on a Turkish recipe given to me by a friend, is incredibly filling. (It is called Bride Ezo Soup.)Number of Servings: 8
Ingredients
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4 T unsalted butter
4 T olive oil
2 large white onions, chopped
3 cloves garlic, chopped
1 red or yellow bell pepper, or 2 banana peppers, chopped, seeds removed
1/4 c tomato paste (I use no salt added)
2 T sweet paprika
2 15-ounce cans pureed or diced tomatoes (I use no salt added)
8 cups boiling water
2 c dried red lentils
1/2 c brown rice
1/2 c bulgur
1 T dried mint
Lemon wedges for serving
Salt and pepper
Chili flakes to taste (optional)
Tips
The mix of butter and olive oil add a wonderful rich quality to the soup. It freezes beautifully and makes a great meal any time of year. I make a batch of this almost every week.
The key to the rich flavor in this soup is the tomato paste. The secret: Cook the tomato paste to release its flavor.
Fill your tea kettle when you start the soup. Adding boiling water to the soup will speed up cooking time.
Directions
Place a large stock pot over medium-high heat. Once hot, add olive oil and butter. As soon as the oil and butter are hot, add the onions and garlic and cook for about 10 minutes, until some color starts to develop. Stir often. Add the pepper and cook an additional three minutes, lowering the heat if the onions start to brown. Add the tomato paste and paprika, stirring well. Allow to cook for five minutes, stirring often, until tomato paste has coated the vegetables and has started to form a crust on the bottom of the pan. Add the lentils and rice to the pan and stir well, scraping the bottom of the pan. Add the tomatoes and the water, stir and cover. Reduce heat to medium and allow to cook for 45 minutes, stirring every 10 minutes and watching the water level. Add more water if the mixture gets too thick. After 30 minutes, add the bulgur and the mint, then cover and cook for another 15 minutes.
Season with salt and pepper, adding chili flakes if desired.
Serving size is 2 cups; makes 8 servings.
Squeeze lemon wedges over soup at the table.
Season with salt and pepper, adding chili flakes if desired.
Serving size is 2 cups; makes 8 servings.
Squeeze lemon wedges over soup at the table.
Member Ratings For This Recipe
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GAYA2081
This was awesome, very savory and filling. I decided to skip the mint and add extra black pepper and I liked the result. I used lemon juice bottled instead of fresh lemon and it was good. 6/8 servings went into the freezer. Looking forward to eating this over the coming weeks. - 8/19/10
Reply from STEPFANIER (8/19/10)
Yes, but you might want to sub in dill or another dried herb. You don't taste the mint much at all, but it adds a layer of complexity.
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I am a vegan, and I tried this thinking it sounded so comforting. Well I was NOT disappointed! It tastes so rich and the lemon lightens it up beautifully..and it's healthy! I even featured it on my blog: http://www.veganinsalem.com/2010/09/ezogel
in-corbas-aka-turkish-comfort.html
Thank you! - 10/25/10
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LULUHARRISON
I made this last night- absolutely delicious. My substitutions - my husband is allergic to paprika, so left that out. Used a bunch of fresh tomatoes from the garden instead of canned, had a lot of fresh okra so chopped about 6 cups and threw that in with the peppers, and used fresh mint. Yum! - 9/22/10
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