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, student dietitian (Adapted from a recipe in The Sultan’s Kitchen by Özcan Ozan).
- Brown onion: 1 medium, finely diced
- Tomato: 1 medium, skinned, seeded, and finely diced (to save yourself time you could substitute this for 80g of tinned whole or diced tomatoes)
- Red lentils: 1/2 cup (90g)
- Long grain rice: 1/4 cup (50g)
- Bulgur wheat: 1/2 cup (50g), fine or medium grit
- Vegetable stock: 6 cups (~1500mL), preferably no added salt
- Extra virgin olive oil: 2 tablespoons
- Margarine or dairy blend spread: 2 tablespoons
- Garlic: 2 minced cloves
- Tomato paste: 2 tablespoons
- Paprika: 2 tablespoons
- Red chilli pepper: 1/2 teaspoon (substitutes include dried cayenne pepper or fresh chilli)
- Dried mint: 1 tablespoon
- To serve: cracked pepper, lemon wedges, croutons or bread
Nutrition Information (per serve)
|Energy||1041 kJ (249 calories)|
- In a medium-sized saucepan, heat the olive oil and butter 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. If the soup is too thick you can add a little water.
- Serve with lemon, cracked pepper, croutons/bread, and extra mint if desired.
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