Learn how to make delicious, protein rich and comforting Turkish lentil soup (Ezogelin Corbasi)! It is perfect for those chilly evenings. Must try for Turkish food lovers!
Spicy, tasty and nutrient dense are words that best describe the Turkish lentil soup, which happens to be the most popular soup in Turkey. This hot delight is perfect for keeping you warm when the temperature drops low and you discover you are down with a flu. Scented with exotic herbs like dried oregano and roasted red pepper, preparing this soup was one of the best things I learnt during my short vacation at Turkey.
It is no news that Turkish gastronomy ranks high as one of the best in the world. The simplicity of the recipes and the high quality ingredients used in meal preparation has made Turkish meals very popular in grand cuisine.
Turkish lentil soup is very cheap, easy to prepare and satisfying. In addition, all ingredients are locally available and can be sourced fresh, so be rest assured you are getting the real deal. Popularly called ‘ezogelin corbasi’ in Turkish, this soup with invigorating flavors kept me going back to the local food stalls. I tasted it once and totally got hooked. The Turkish Lentil soup retains the Mediterranean charm making it perfect for health enthusiasts. The high fiber, high protein diet is a staple in every Turkish home. It comprises strictly of veggies, legumes and good old olive oil. There is more!
Vegans are welcome to partake in the fun too! Allergic to gluten? You are in luck, the tantalizing meal is gluten-free and very low in carbs. This palatable soup takes less than half an hour to prepare and it is usually a stress free experience that you will find very enjoyable.
The major ingredient of the Turkish lentil soup are red lentils. This Turkish lentil soup is a meeting point of cultures where herbs from the east like dried oregano and mint are combined with herbs from the west like paprika.
The appetizing meal is a great option for dinner because it has quite a high level of satiety without causing you to feel too heavy or bloated. After preparation, you can decide to enjoy the flavorful soup alone or serve alongside some crusty bread or even a salad. Enjoy this scrumptious meal.
TURKISH LENTIL SOUP (EZOGELIN CORBASI)
Ingredients
- Turkish roasted pepper flakes* Aci isot biber- ½ tsp.
- Onion finely chopped-1
- Garlic cloves minced-2
- Vegetable oil- 3 tbsp.
- Split red lentil washed & drained- 1 cup / 300 gm
- Brown bulgur wheat washed & drained- 3 tbsp.
- Basmati rice washed & drained- 3 tbsp.
- Vegetable / Chicken stock -8 cups
- Tomato passata- 5 tbsp.
- Paprika powder- 1 tsp.
- Dried oregano- ½ tsp.
- Juice of 1 lemon
- Salt- to taste
- Black pepper-to taste
- PAPRIKA OIL
- Paprika- 2 tsp.
- Olive oil- 4 tbsp.
- Turkish roasted pepper flakes- ¼ tsp optional
- SERVING SUGGESTIONS
- Lemon wedges
Instructions
- In a 25 cm cast iron casserole* heat vegetable oil, add onion seasoned with a pinch of salt and sauté 3-4 minutes. Add the minced garlic, Turkish roasted pepper flakes and sauté for another 3 minutes.
- Stir in tomato passata, paprika , dried oregano and sauté for 20-30 seconds. Immediately add the lentil,bulgur,rice, lemon juice & stock. Season with salt and pepper. Bring to a boil; cover the casserole halfway and then allow to simmer on a low heat about 30 -40 minutes or until the grains are tender.
- Paprika oil. In a small pan heat vegetable oil, add paprika & roasted pepper flakes. Remove from the heat when paprika is about to bubble, set aside.
- Using a blender or a hand blender, blend the soup to reach the desired consistency. Adjust salt and pepper.
- Drizzle soup with paprika oil.
- Serve hot with lemon wedges and more paprika oil.
Notes
EQUIPMENT
A 25 cm cast iron casserole, a blender. ** Aci Isot Biber
Turkish dark purple color pepper flakes ( from Urfa, Turkey) bring a rich, earthy flavor and smoky aroma to this soup. It is perfect for any salad, pilaf, meat and pasta. Substitute for Isot Biber- Red chili flakes.
Nutrition
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