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Ezogelin Soup | Turkish Lentil & Bulgur Soup
(0)
35 min
Quick
Knuspr-Küche
Klassische türkische Ezogelin Çorbası mit roten Linsen, feinem Bulgur, Reis und einer duftenden Minz-Chili-Butter. Wärmend, aromatisch und herrlich sämig.
Preparation method
Preparation & Sauteing
Finely dice the onion and garlic cloves. Thoroughly rinse the red lentils, bulgur, and rice in a fine sieve under cold water until the water runs clear.
Heat 1 tbsp of olive oil in a large pot. Saute the diced onions and garlic over medium heat for about 3–4 minutes until translucent.
Add the tomato paste and sweet paprika powder and saute for about 1 minute, stirring constantly, to release their full aroma.
Chef's tip
Traditional texture: Ezogelin soup tastes best when it has a creamy consistency, but the fine grains of bulgur and rice are still slightly noticeable.
Fresh kick: A generous squeeze of fresh lemon juice right before eating perfectly balances the spiced mint butter.
30 min
Under an hour
