Delicious Lentil Soup Recipe a Nutritious and Flavorful Dish

 

Delicious  Lentil Soup Recipe a Nutritious and Flavorful Dish

The Lentil Soup Turkish classic, Ezogelin, combines nutrition and flavor with wheat bulgur, rice, and lentils. A velvety and flavorful concoction, ideal for a chilly winter afternoon. As it was served at weddings, Ezogelin soup became a symbol of the bride's culinary abilities. Ezo's fame in Gaziantep is linked to her extraordinary ability to craft and serve this soup. Weddings are linked to soup due to its representation of the bride's ability to create satisfying meals. The Delicious Lentil Soup From wedding tables to menus in restaurants and cafes, Ezogelin soup maintains its position as a cherished dish in Turkish culture.

Why you'll love Ezogelin soup

The red lentils, bulgur, and rice create a hearty and fulfilling Ezogelin soup, ideal for a cold day.

Requiring minimal hands-on time, this meal is effortlessly prepared in one pot.

The two are well-known for their high fiber and protein content: red lentils and bulgur.

Ingredients and substitutions

Plant Based Butter: To achieve a smooth soup base, choose an unsalted plant-based butter, such as Flora's.

Onion: To facilitate quick softening, dice the onion into tiny pieces. Sauteing should result in a light caramelization, but prevent burning.

Flour: All-purpose flour thickens the soup, so a bit is needed.

 

Turkish Red Pepper Paste: A staple in Turkish and Middle Eastern cooking, Turkish red pepper paste has a long history.

Grinding roasted red bell peppers with garlic, tomatoes, cumin, paprika, and salt yields a thick paste.

Boldly seasoned with a blend of smokiness, sweetness, and a subtle kick, this lentil soup showcases the paste's complexity.

Vegetable Stock: The added flavor from vegetable stock makes Ezogelin soup more delectable.

Split Red Lentils: Red lentils, rich in protein and fiber, cook swiftly, making them ideal for soup.

Rinsing them before adding them to the pot is a suggested step, but not strictly necessary.

Bulgur Wheat’s: Bulgur wheat's addition to this Turkish lentil soup enhances its overall satisfaction.

With its dual functionality, bulgur wheat will both enhance the texture and liquid absorption of the soup. When the pot requires it, add more liquid and keep an eye on it.

Rice: A round, starchy rice is a perfect complement to this soup.

Method for preparing Turkish red lentil soup:

·        Soften 30g of plant-based butter in a sturdy pot over medium-low heat, then incorporate the onion.

·        Flour and Turkish red pepper paste are combined, stirring well.

·        Once water is introduced, cook for 1-2 minutes while stirring periodically. Once the vegetable stock, split red lentils, bulgur wheat, and rice are combined, proceed.

·        Mix and then boil, stirring occasionally. Cook for 20 minutes or until fully cooked, reducing heat and covering the pot.

·        Once the heat is off, use a hand blender to briefly blend the soup, avoiding overprocessing to maintain its coarse texture.

·        To achieve the ideal consistency, stir in more liquid and season to taste. Melt the remaining plant-based butter in a small pan over medium heat.

·        Mix in the red chili flakes and cook for 1–2 minutes.

·        Add the flavored butter to the soup or top each bowl before serving.

Ezogelin Soup (Turkish Lentil Soup):

A Turkish staple, Ezogelin soup is a nutrient-rich and filling lentil dish complemented by wheat bulgur and rice. With its creamy and flavorful essence, this soup is the perfect winter treat.

PREP TIME: 5 minutes COOK TIME: 30 minutes TOTAL TIME: 35 minutes

INGREDIENTS:

• Ø 3 table spoons of plant-based butter, separated
• Ø 1 large onion, diced
• Ø 1 tablespoon plain flour
• Ø About 3-4 tablespoons of Turkish red pepper paste
• Ø 2 tablespoons water
• Ø One and a half liters of vegetable stock
• Ø 1 cup (200 g) split red lentils
• Ø ⅓ cup (60g) contains roughly bulgur wheat
• Ø A ⅓ cup portion of round rice (60 g)
• Ø To taste, red chili pepper flakes are a must.
• Ø To suit individual preferences, a dash of salt and newly grated black pepper.

INSTRUCTIONS:

Ø Combine the melted plant-based butter with diced onions before gradually heating over medium heat for around 8–10 minutes, resulting in a caramelized blend.

Ø Add the flour and Turkish red pepper mixture together while stirring. Add H2O, then allow it to cook for 1 – 2 minutes; stir occasionally during this time.

Ø After adding these components, merge the mixture with vegetable stock, split red lentils, bulgur wheat, and rice. Mix thoroughly before bringing to a simmer.

Ø Follow these steps for faultless rice preparation: lower temperature, cover container, then wait patiently for 20 minutes.

Ø Initially, turn down the heat before lightly whipping the soup via hand blender until an ideal consistency; omit overprocessing lest the end result seem excessively homogenous. To find the perfect consistency, thin out the soup by adding a bit more liquid and season accordingly.

Ø Gently warm the residual plant-based butter in a minor cooking vessel. Integrate the crimson chili flakes during this time frame, roughly 1–2 minutes.

Ø  Flavorful butter can elevate the taste of the soup; you may choose to incorporate it via gentle stirring or dotting individual portions pre-service.

How many calories in lentil soup?

o   CALORIES: 159

 

NUTRITION INFORMATION:

Amount Per Serving:

o   TOTAL FAT: 6g

o   Saturated Fat: 4g

o   TRANS FAT: 0g

o   Unsaturated Fat:2g

o   CHOLESTEROL: 15mg

o   SODIUM: 582mg

o   CARBOHYDRATES: 20g

o   FIBER: 5g

o   SUGAR: 4g

o   PROTEIN: 6g

o   Nutritional information is an estimate provided by an online nutrition calculator.