Vegetarian Ezogelin Corbasi-Turkish Red Lentil Soup Recipes

Vegetarian Ezogelin Corbasi-Turkish Red Lentil Soup Recipes

Vegetarian Ezogelin Corbasi-Turkish Red Lentil Soup Recipes

Vegetarian Ezogelin Corbasi-Turkish Red Lentil Soup Recipes

Vegetarian Ezogelin Corbasi-Turkish Red Lentil Soup Recipes. Ezo-gelin interprets as Ezo The Bride. The origin of this soup is attributed to an exceptionally lovely girl named Ezo, who lived within the village of Dokuzyol close to Gaziantep within the early twentieth century. Legend has it that Ezo, along with her rosy cheeks and black hair, was admired by travellers along the caravan route who stopped to rest in her village. several men longed for her hand in wedding and Ezo’s family hoped to secure a worthy match for his or her daughter.

Vegetarian Ezogelin Corbasi-Turkish Red Lentil Soup Recipes

Vegetarian Ezogelin Corbasi-Turkish Red Lentil Soup Recipes Ingredients:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely diced
• 1 stick celery, finely chopped
• 3 or four cloves garlic, finely chopped
• 1 tbsp paprika
•  one tsp cumin seeds
• 1/4 tsp dried chilli flakes
• 1/4 tsp cayenne pepper
• 3 tbsp tomate frito (tomato paste)
• 1 tomato, chopped
• 1  tbsp dried mint
• 150 gr (1 cup) dried lentils, red lentils if potential
• 50 gr (1/4 cup) wholegrain rice
• 50 gr (1/4 cup) quinoa or bulgur wheat
• about one 1/2 litres veg stock (or a combination of water & stock)
• 1 tbsp sumac (optional)
• salt & black pepper recent mint leaves, chopped for garnish
• sumac for garnish (up to you)
• lemon wedges, to serve

Vegetarian Ezogelin Corbasi-Turkish Red Lentil Soup Recipes Instructions:

1. Heat the olive oil in a very massive soup pot over a medium heat. Cook the onions, carrots & celery with a pinch of salt for four or five minutes till softened and gently golden. Then add the garlic, cumin seeds, paprika, chilli flakes, cayenne, tomato & tomato paste and cook for an additional five minutes
2. Add within the lentils, rice and quinoa (or bulgur wheat) and stir to coat within the tomatoey spices. Add the veg stock/water, season well with salt & black pepper, add the dried mint and convey to the boil. flip the warmth down, cowl and simmer for 35-40 minutes everything is tender.
3. If you wish you'll take away a ladleful of the soup and mix it till swish, then add it back to the soup. this offers it a smoother thicker consistency. Add the sumac, style for seasoning, add a lot of salt or mint if necessary. Bring back to the boil.
4. Serve in heat bowls sprinkled with chopped recent mint leaves, slightly sumac and a few lemon wedges to squeeze over.