Ezo-the-brides’ Red Lentil Soup
Medium, 60 minutes
Preparation time: 20 minutes
Cooking time: 40 minutes
Yields: 2 people
Recipe submitted by Siren Sezer on behalf of the Turkish Society of Nephrology
About this recipe
Ezo-the-brides’ Red Lentil Soup gets its name from the story of a woman who married and moved to another country, could not return and sighed for Anatolia. It is said that ‘when you catch the aroma of ‘Ezo-the-brides’ soup, you feel Anatolia’. It is originally from the southeastern region of Turkey. It is rich in cereals and has a high level of vegetable protein. It is a very easy-to-make soup cooked in every house, preferably served before the main course. It is both nutritious and delicious.
- Red Lentils: 1/2 cup (90 grams)
- Bulgur: 1/3 cup (50 grams)
- Water: 7 cups (1400 millilitres)
- Onion: 1 small sized (30 grams)
- Margarine or Butter: 4 tablespoons (40 grams)
- Wheat flour: 2 tablespoons (12 grams)
- Tomato paste: 2 tablespoons (20 grams)
- Peppermint: 1 1/2 tablespoons (2 grams)
- Red pepper: 1/2 dessertspoon (1 gram)
- Lemon juice: 2 tablespoons (20 grams)
- Pepe as required
Calories per serving
- Wash the lentils and add them to the pot with bulgur and water.
- Peel the onion, grate it into the pot, add salt and cook for 40 minutes.
- Melt the butter in the frying pan, add wheat flour and cook until it turns yellow, then add tomato paste, peppermint and the red pepper.
- Add a few tablespoons of the hot mixture to the pan and break it down using a wooden spoon, add it to the soup and finally mix until it boils.
- Serve with lemon juice.