The Ezogelin(Ezo the bride)’s Soup’s name comes from a sad story of a young bride called Ezo. She was forced to a marriage and sent to a foreign land. She died there very young and in sorrow.
This traditional soup generally brings to mind long journeys because of this sad story and because the most delicious Ezobride’s soups are served in moderate restaurants on the road.
Although the ingredients are basic I had to try several times before getting the exact restaurant taste. Almost hopeless; I went to one of the restaurants I mentioned above and learned how they do it; so here it is. Approved by the whole family; even the kids.
You can leave out the butter and easily turn this soup to vegan.
It is a hearty and warming soup. Not to mention how healthy it is. Hope you will enjoy.
Lentil and Bulgur Soup
Ingredients
- 180 grams red lentils
- ½ tablespoons rice
- ½ tablespoons fine bulguur
- 1 tablespoon tomato paste
- 1 tablespoon hot pepper paste
- 4 tablespoons flour
- 1 tablespoons butter
- 1 teaspoon dry mint
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- 3 stalks parsley chopped
- 1 lemon wedged
- 1+ litres water
Instructions
- Wash the lentils and the rice really well; until the smell is gone and the white starchy water flowing under the colander is finished.
- As the bulgur is very tiny, put bulgur in a bowl and cover it with water. Let the bulgur settle in the bottom and slowly discard the excess water.
- Place the lentils, rice and the bulgur in a large, deep pot and add water. Add salt.
- Cook until they are all well done. Stir occasionally. Make sure that the lentils do not stick in the bottom and get burnt. Add more warm water if necessary.
- In another smaller pot heat the olive oil. When it is warm add the flour. Stir it continuously. When the flour starts smelling stir 1-2 minutes more and remove from heat. Add 2 glasses of cold water, mix vigorously.
- Add the flour mixture to the lentils while stirring. If you do not like soups with particles, use a blender at this stage.
- Taste the soup; add salt or hot water if necessary. Boil one last time and remove from heat.
- In a saucepan melt the butter. Add red pepper flakes and dry mint. Then add the tomato/pepper pastes; stir until you smell the pastes. Mix this mixture into the soup.
- Garnish with well chopped parsley and serve with lemon wedges.