Ezogelin Corbasi (Turkish Lentil and Bulgur Soup with Mint)
- 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
IntroductionThis 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.)
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)
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.
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.
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Member Ratings For This Recipe
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.