Ezogelin Soup is another common soup in Turkish cuisine, the main ingredients being Bulgur and red lentils. It is also the most frequently cooked soup in my home. Bulgur wheat, rich in fiber and protein has interesting natural weight-loss benefits. The origin of this soup is attributed to Ezo, the bride from Gaziantep, the sixth largest city in Turkey. Its the most simplest and healthy soup and could be made quickly.
Ingredients (for 4-6 persons)
Bulgur - 100 gms
Red lentils - 150 gms
Butter - 50 gms
Onions (chopped) - 3
Carrot (large, cut into small pieces) - 1
Tomato puree - 2 tbsp
Paprika powder - 1tsp or chilli powder(according to the taste)
Dried mint leaves - 1tsp
Water - 2.5 litres
Salt - to taste
Pepper powder - to taste
1. Heat the butter and saut the onions and carrot until the onions turn transparent.
2. Wash the Bulgur wheat and red lentils, drain excess water and add to the onions. Cook for a minute.
3. Add the tomato puree, salt, pepper, dried mint leaves, salt, pepper powder, water.
4. Pressure cook them until the red lentils become soft.
5. Squeeze out a few drops of lemon to the soup and serve warm !
Tip : This soup goes well with breads and makes a complete and wholesome meal. The kids would love it too.
If you dont have dried mint leaves, use chopped fresh mint leaves instead.
This recipe goes to the event A.W.E.D Turkey, hosted by the the taste space, originally started by DK.
This goes to the event "Souper Sundays" hosted by Debinhawaii
Its my pleasure to add this wonderful Souper Sundays logo :)