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turkish ezogelin soup recipe
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5 from 13 votes

Ezogelin Corbasi (Ezogelin Soup)

A healthy and delicious soup that would warm your cockles up on cold winter nights.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Appetizer, Main Course, Soup
Cuisine: Mediterranean, Middle Eastern, Turkish
Diet: Halal, Low Calorie, Vegetarian
Servings: 4 people
Calories: 293kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons
  • 1 Measuring cups
  • 1 Hand blender
  • 1 Lodge Dutch oven

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion (chopped)
  • 2 cloves garlic (chopped)
  • 1 tablespoon tomato paste
  • ½ tablespoon red pepper paste
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon chili flakes
  • 1 teaspoon salt
  • ½ cup red lentil
  • ½ cup bulgur
  • ¼ cup rice
  • 6 cups vegetable stock or chicken stock (1 ½ litre)

For Garnish

  • 1 ½ tablespoon butter or olive oil (20 grams)
  • ½ teaspoon chili flakes (replace with paprika if its too spicy for you)
  • ½ teaspoon dried mint
  • 4-6 lemon wedges
US Customary - Metric

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 or water, and replace the butter with olive oil for the chili-mint garnish on the top to turn this delicious soup vegan friendly.
  • If the consistency of the soup seems too thick, add more liquid and boil for another minute until combined.
  • Garlic burns quickly so make sure you stir continuously after adding the garlic.
  • Or if the soup is too thick, then boil it for another 5-10 minutes to reduce the liquid.
  • The consistency of the soup is not meant to be smooth, therefore do not over-blitz it.

Nutrition

Calories: 293kcal | Carbohydrates: 47g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 2070mg | Potassium: 430mg | Fiber: 12g | Sugar: 6g | Vitamin A: 1080IU | Vitamin C: 14mg | Calcium: 42mg | Iron: 3mg