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Ezogelin Çorbası | Turkish Lentil and Bulgur Soup
(0)
35 min
Quick
Knuspr-Küche
Ezogelin Çorbası ist der aromatische Klassiker der türkischen Küche: Eine samtige Suppe aus roten Linsen, feinem Bulgur und Reis, verfeinert mit Tomatenmark, Minze und schaumiger Paprika-Chili-Butter.
Ingredients
Preparation method
Soup Preparation
Finely dice the onion and garlic cloves. Thoroughly rinse the red lentils, bulgur, and long-grain rice in a fine-mesh sieve under cold water until the water runs clear.
Heat the olive oil in a large pot. Sauté the diced onions and garlic over medium heat for about 3–4 minutes until translucent.
Add the tomato paste and sweet paprika powder, stirring continuously for about 1 minute to release their full flavors.
Chef's tip
Traditionally, serve the soup with warm flatbread and plenty of fresh lemon juice – the acidity highlights the spices perfectly.
Leftovers can be stored in the refrigerator for up to 3 days. Since the bulgur and rice thicken the soup as it sits, simply stir in a little hot vegetable broth or water when reheating.
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