Ezo Gelin Soup Turkish Wedding Soup Food

EZOGELIN SOUP (VEGAN TURKISH SOUP WITH LENTILS AND BULGUR)

Ezogelin Soup (Vegan Turkish Soup with Lentils and Bulgur) image

This is a delicious and healthy Turkish soup that can be cooked with basic ingredients found in any kitchen. This recipe is also vegan. You can serve it with bread crumbs and lemon wedges.

Provided by Beyza Özüdogru

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 56m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil, or more to taste
1 onion, finely chopped
salt to taste
1 teaspoon ground cayenne pepper
1 tablespoon tomato paste
8 cups water
¾ cup red lentils
¼ cup white rice
¼ cup fine bulgur
1 clove garlic, minced
2 teaspoons crushed dried mint

Steps:

Heat oil in a large pot over medium heat. Add onion and salt; cook and stir until softened, about 5 minutes. Reduce heat and add cayenne; stir for 30 seconds. Stir in tomato paste for 20 seconds. Pour in water.
Increase heat to high and stir lentils, rice, bulgur, garlic, and mint into the pot. Bring to a boil; reduce heat to medium-low. Cover partially and cook, stirring occasionally, until lentils are very soft, about 35 minutes.

Nutrition Facts : Calories 283.2 calories, Carbohydrate 42.7 g, Fat 7.8 g, Fiber 8.1 g, Protein 12.2 g, SaturatedFat 1 g, Sodium 94.2 mg, Sugar 3.7 g

EZO GELIN SOUP (TURKISH WEDDING SOUP)

Ezo Gelin Soup (Turkish Wedding Soup) image

Serve with pita bread for a nice meal.

Provided by Vicki Butts (lazyme)

Categories Bean Soups

Time 45m

Number Of Ingredients 13

Ingredients

1 lb red lentils
8 c water
8 Tbsp butter
2 large onions, chopped
4 clove garlic, crushed
1/2 tsp cayenne
1 tsp paprika
1 tsp ground coriander
2 c tomatoes, peeled and chopped
2 Tbsp tomato paste
salt
1 Tbsp lemon juice
1 Tbsp fresh mint, chopped (or 1 tsp dried)

Steps:

1. Cook red lentils according to basic directions, until lentils are very soft and disintegrating.
2. In a large stockpot, melt 2 tablespoons of the butter over medium-low heat and saute onions and garlic with cayenne, paprika, and coriander until onions are soft but not browned.
3. Add tomatoes and tomato paste and continue to cook for 20 minutes.
4. Shortly before serving, add lentils, cooking broth, salt, and lemon juice. Bring to a boil, reduce heat and cook 15 minutes.
5. Melt remaining 6 tablespoons butter with the mint. Dribble some mint butter over individual servings of soup.

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