Ezogelin Çorbası -Turkish spicy red lentil soup
Prep Time: 20 mins
Cooking Time: 40 mins
No of Serves: 4-6
Recipe courtesy of Beck Watson, Accredited Practising Dietitian (Adapted from a recipe in The Sultan’s Kitchen by Özcan Ozan).
- 2 tbsp extra virgin olive oil
- 2 tbsp margarine or dairy blend spread
- 1 medium brown onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 medium tomato, skinned, seeded, and finely diced (time saving option: substitute for 80g of tinned whole or diced tomatoes)
- 2 tbsp paprika
- 1/2 tsp red chilli pepper (substitutes include dried cayenne pepper or fresh chilli)
- 1/2 cup (90g) red lentils
- 1/4 cup (50g) long grain rice
- 6 cups (~1500ml) vegetable stock, preferably no added salt
- 1/2 cup (50g) Bulgur wheat, fine or medium grit
- 1 tbsp dried mint
- To serve: cracked pepper, lemon wedges, croutons or bread
Nutrition Information (per serve)
|Energy||1157 kJ (277 calories)|
- In a medium-sized saucepan, heat the olive oil and margarine over medium heat. Add the onion and garlic and gently cook for about 2 minutes, or until soft but not brown.
- Stir in the tomato paste, tomato, paprika, and chilli pepper.
- Add the lentils, rice, and stock.
- Cover the saucepan and bring the mixture to a boil.
- Once boiling, lower the temperature to a simmer and leave for about 30 minutes, stirring occasionally, until the rice is cooked and the lentils have blended with the stock.
- Add the bulgur and mint, season with black pepper, and cook for another 10 minutes, stirring occasionally. Add a little water if the soup is too thick.
- Serve with lemon, cracked pepper, croutons/bread, and extra mint if desired.