Ezogelin çorbası recipe (Turkish lentil soup)
I’m len-telling you, life is souper when you have a warm bowl of ezogelin on your table. Grab a pot and mixing spoon, because this recipe is stir-ific. Lentils are a soup-erior source of protein!
Servings: 8 Yield: 8 cups (1892 ml.)
Calories: 277kcal
Cost: $6.00
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 medium size onion small dice
- 3 cloves garlic minced
- 1 tablespoon sweet paprika
- ½ teaspoon ground black pepper
- ½ teaspoon crushed red pepper flakes
- 1 medium tomato diced
- 1 tablespoon tomato paste
- 1 tablespoon tatli biber salcasi (mild Turkish pepper paste)
- 1 ⅔ cups red lentils
- 9 cups unsalted vegetable stock or water
- ¼ cup white rice or brown rice
- ¼ cup coarse bulgur
- 1 tablespoon dried mint
- 1 teaspoon salt
Optional toppings:
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon crushed red pepper flakes
- ¼ teaspoon salt
- A spoonful of unsweetened plant-based yogurt
- Fresh parsley 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.
Video
Notes
Note for Instant Pot/Pressure Cooker:
To make Ezogelin Cobasi in an Instant Pot or pressure cooker, follow steps 1 and 2 as mentioned above using the sauté function. Then, add the remaining ingredients (including rice and bulgur) to the pot. Close the lid, set the Instant Pot or pressure cooker to manual high pressure, and cook for 10 minutes. Allow natural pressure release for about 10 minutes before carefully releasing any remaining pressure. Stir the soup, adjust the seasoning if needed, and serve hot.
Nutrition
Calories: 277kcal | Carbohydrates: 38g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 20mg | Potassium: 525mg | Fiber: 14g | Sugar: 5g | Vitamin A: 1344IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 4mg