Ezogelin çorbası — lentil, rice and bulgur soup
A thick red lentil and grain soup, bound with tomato and flavoured with mint.
Active time30 min
Cooking40 min
Total1 h
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Ingredients
- 2 tsp double-concentrated tomato paste
- 1 onion
- ½ tsp red chilli flakes
- 30 g unsalted butter
- 1200 ml vegetable stock
- 45 g dry bulgur
- 300 ml water
- 20 g wheat flour
- 100 g dried red lentils
- 1 tsp dried mint
- ⅛ tsp ground black pepper
- 25 g uncooked white rice
- ¼ tsp salt
Preparation
Heat the stock separately. Peel and slice the onion. Rinse and drain the lentils and rice. Put them in a casserole with the bulgur and onion. Pour in the hot stock, cover and simmer for about 30 minutes, stirring occasionally, until the grains are tender.
1 onion1200 ml vegetable stock45 g dry bulgur100 g dried red lentils25 g uncooked white rice- knife
- chopping board
- fine sieve
- saucepan
- spoon
- small saucepan
Bring the stated water to the boil separately. Blend the soup briefly, leaving some texture. Melt the butter in a small saucepan and add the flour. Stir for 1 minute without browning. Add the tomato paste, then gradually whisk in the boiling water to make a smooth sauce.
2 tsp double-concentrated tomato paste30 g unsalted butter300 ml water20 g wheat flour- blender
- saucepan
- whisk
- kettle
Stir the sauce into the soup over medium heat for about 1 minute. Add the mint, chilli, salt and pepper. Simmer for another 1 minute, stirring, then serve hot.
½ tsp red chilli flakes1 tsp dried mint⅛ tsp ground black pepper¼ tsp salt- saucepan
- spoon
Allergens
- Celery
- Gluten
- Milk
Composition to check for: Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.