Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Hey there, soup lovers!
Are you in the mood for something warm and comforting? I’ve got the perfect recipe for you.
Today, I’m excited to share my favorite Turkish lentil soup.
It’s hearty, flavorful, and packed with good-for-you ingredients.
Plus, it’s super easy to whip up on a chilly day.
Let’s dive into this delicious bowl of goodness!
Possible Ingredient Alternatives
Red lentils can be replaced with yellow split peas or green lentils, offering similar protein content and cooking properties. Adjust cooking time slightly, as green lentils may take longer to soften. Bulgur can be substituted with quinoa or brown rice for a gluten-free option, maintaining a hearty texture and fiber content. Use the same amount as called for in the recipe. Butter can be swapped with olive oil or coconut oil for a dairy-free version, preserving the rich mouthfeel. Use about 25% less coconut oil due to its higher fat content. For those avoiding nightshades, tomato paste can be replaced with pureed roasted red peppers or carrot puree, providing similar color and depth of flavor. Adjust quantities to taste, as these substitutes may be less concentrated than tomato paste.
Preparation Time | 15-20 minutes |
Cooking Time | 35-45 minutes |
Total Time | 50-65 minutes |
Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 25-30 g
- Fat: 20-25 g
- Carbohydrates: 90-100 g
Ingredients
- 10.5 oz red lentils
- 3 oz bulgur
- 1 tbsp cooking oil
- ⅔ oz butter
- 3 oz onion
- 2 cloves garlic
- 2 tbsp tomato paste
- 1.5 l boiling water
- Salt to taste
- Juice of ½ lemon
- Chili flakes to taste
- 1 tsp paprika
- ½ tsp dried mint
- Ground black pepper to taste
Step 1: Prepare Ingredients
Begin by rinsing the red lentils and bulgur in cold water, then drain them well.
Next, finely chop the onion and mince the garlic, setting both aside for later use.
Step 2: Sauté the Aromatics
In a stockpot, heat 1 tablespoon of cooking oil over medium heat and add ⅔ oz (20 g) of butter until melted.
Add the chopped onion to the pot and fry for about 3 minutes until it becomes translucent.
Then, add the minced garlic, 1 teaspoon of sweet paprika, ½ teaspoon of dried mint, chili flakes, and ground black pepper to taste.
Continue to fry the aromatics for an additional minute.
Step 3: Incorporate Tomato Paste and Lentils
Add 2 tablespoons of tomato paste to the pot, stirring and frying for another minute to combine the flavors.
Then, add the rinsed lentils (10.5 oz | 300 g) and bulgur (3 oz | 100 g) to the saucepan, mixing everything together.
Step 4: Cook the Soup
Pour in 1.5 liters of boiling water into the pot, bringing the contents to a boil.
Once boiling, reduce the heat to low, cover the pot, and allow the mixture to cook for 30 minutes.
Stir occasionally to prevent the lentils and bulgur from sticking to the bottom.
Step 5: Final Seasoning and Consistency
After 30 minutes, season the soup with salt to taste and add the juice of ½ lemon.
Cook for an additional minute, then turn off the heat.
Allow the soup to cool slightly before deciding whether to blend it for a smoother texture or leave it unblended for a heartier consistency.
If the soup is too thick, you may add a bit more water and simmer as needed.
Step 6: Serve and Garnish
Serve the Turkish Ezogelin Soup hot, garnished with fresh herbs, a sprinkle of sweet paprika, and a touch of dried mint.
Offer additional lemon juice on the side for those who wish to enhance the flavor.
Enjoy your flavorful, warming soup!