20min 4 ppl
Ezogelin Corbasi
50 minutes
4 people
Medium31–60 min or 7–12 steps
50 min · 8 steps
Medium: 31–60 min or 7–12 steps
210 kcalper person
Protein 9g
Carbs 34g
Fats 6g
About this dish
A warming Turkish soup of red lentils and bulgur wheat, simmered with tomato, cumin and dried mint until silky, then finished with a drizzle of Aleppo pepper oil and a squeeze of lemon.
Allergy Info
Gluten
Diet Info
Vegan
Ingredients
Fresh Produce
- Onionfinely chopped1
- Garlic clovescrushed2
- Lemon juiceto serve1 tbsp
Tins & Jars
- Tomato paste2 tbsp
Dried Goods
- Red Lentilsrinsed200 g
- Bulgur wheatfine grade, rinsed50 g
- Water1500 ml
Spices & Seasonings
- Ground Cumin1 tsp
- Dried Mint1 tsp
- Fine sea saltplus more to taste1 tsp
- Black pepper0.5 tsp
- Aleppo pepperfor the garnish1 tsp
Oils & Condiments
- Extra-virgin olive oildivided3 tbsp
Utensils
- Chopping board
- Sharp knife
- Large saucepan
- Saucepan
- Stick blender
- Ladle
Method
1
Finely chop the onion and crush the garlic cloves.
Approx. 5 minutes
2
Heat 2 tablespoons of the olive oil in a large saucepan over medium heat and cook the onion for 6 minutes, until softened.
Approx. 6 minutes
3
Stir in the garlic, tomato paste, ground cumin and dried mint and cook for 2 minutes, until fragrant.
Approx. 2 minutes
4
Add the red lentils, bulgur wheat and water, then bring to the boil.
Approx. 3 minutes
5
Reduce the heat and simmer for 25 minutes, stirring occasionally, until the lentils and bulgur are completely soft.
Approx. 25 minutes
6
Blend the soup with a stick blender until smooth, then season with the fine sea salt and black pepper.
Approx. 3 minutes
7
Warm the remaining tablespoon of olive oil in a small saucepan with the Aleppo pepper for 2 minutes, until fragrant, to make the garnish oil.
Approx. 2 minutes
8
Ladle the soup into bowls, drizzle with the Aleppo pepper oil and the lemon juice, and serve.
Approx. 4 minutes
