EZO BRIDE’S SOUP (EZO GELİN ÇORBASI) (Turkish, Vegan)

 

 

Ingredients  ( 4 servings )

Soup:     1 cup red lentils     2 tbsp large-grain bulgur     1 tbsp rice     1 medium onion

2 cloves garlic     2 heaped tbsp tomato paste     2 tbsp vegetable oil     7 cups hot water     Salt, pepper

Sauce:     2 tbsp vegetable oil     2 tbsp flour     1 tbsp red pepper flakes or red hot chili powder

2 tbsp dried mint

 

Instructions

1.  Wash the red lentils under running water for a few minutes to eliminate the starch.

2.  Chop the onion and garlic finely.

3.  Heat 2 tbsp vegetable oil in a pot and add the onions.

4.  Sauté the onions over medium heat for about 3-4 minutes until they are transparent.

5.  Add the chopped garlic. Sauté for another minute.

 

6.  Add the red lentils, bulgur and rice. Stir for 2 minutes.

7.  Add the hot water.  Cover the pot but leave a wide opening to avoid overflow.  Bring to a boil.

8.  Turn the heat down to medium-low and cook for about 15-20 minutes.

9.  In a larger pot, heat the remaining 2 tbsp vegetable oil.  Add the flour and stir continuously until you get a dark caramel colored roux. The roux is crucial to taste and consistency, so do not skip this step.

10.  Add the red pepper flakes (or red hot chili powder) and dried mint and sauté for 1 minute.

11.  Add the tomato paste and cook for another minute stirring continuously.

12.  Pour the soup into this sauce in a slow but steady stream to avoid lumps.

13.  Simmer for 5 minutes. Adjust the seasoning.

14.  Check for consistency. If the soup is too thin for your liking, continue cooking. If it is too thick, add more boiling water until you reach the desired consistency. I prefer thick soups.

15.  You can run the soup in a food processor or serve it as it is. I prefer the second option.