Welcome back to Culinary Compass! Today, we are diving deep into the warm, comforting world of Turkish cuisine with the famous Ezogelin (or Ezagil) Soup. This red lentil soup isn’t just delicious; it’s a powerhouse of nutrition, packed with fiber, protein, and incredible flavor, making it a cornerstone of healthy living.
Chef walks you through the professional cooking techniques required to achieve perfect consistency. Learn the essential trick of using a small amount of flour alongside rice and bulgur to naturally thicken the soup, creating a rich, satisfying texture without heavy cream. We cover everything from properly sauteing the aromatic base of onions and tomato paste to managing the simmering process to prevent lentils from boiling over.
Elevate your culinary education and bring this authentic, gourmet staple to your kitchen. This Ezogelin soup is guaranteed to warm you up and impress your family with its depth of flavor and nourishing qualities.
***
### FULL EZAGIL SOUP RECIPE:
**INGREDIENTS:**
* 1 Cup Green and Red Lentils (Washed)
* 2 Tbsp Rice (Washed)
* 2 Tbsp Bulgur (Washed)
* 1/2 Small Glass Vegetable Oil
* 1 tsp Butter
* 1 Finely Chopped Onion
* 1 tsp Flour
* 1 Tbsp Tomato/Pepper Paste Mix (or 1 tsp each separately)
* 10-11 Cups Water (Boiling water added as needed for consistency)
* 2 tsp Salt
* 1 tsp Mint
* 1 tsp Red Pepper Flakes
* 1 tsp Black Pepper
* Juice of 1/2 Lemon
**INSTRUCTIONS:**
1. Wash lentils, rice, and bulgur thoroughly.
2. In a pot, heat oil and butter. Saute chopped onion until softened.
3. Add flour and saute briefly to remove the raw taste.
4. Stir in tomato/pepper paste until the raw smell is gone.
5. Add the washed lentils, rice, and bulgur. Saute for 1-2 minutes.
6. Add 10 cups of water. Bring to a boil, then reduce heat to medium and partially cover to prevent boiling over.
7. Simmer until all grains are tender (about 25-30 minutes total), adding more boiling water if the soup is too thick.
8. Once tender, stir in mint, red pepper flakes, black pepper, salt, and lemon juice. Simmer for a few more minutes to meld flavors. Serve hot.
Hey everyone and welcome to my channel and my kitchen. Today I’ve prepared the essel soup for you. It’s a really delicious soup and I highly recommend you try it. Let’s dive right into the details of the soup. For our soup, let’s add one cup of green and red lentils to our pan. I’m adding 2 tablespoons of rice and 2 tablespoons of bular on top and I’ll wash them thoroughly with water. Let’s place a suitable pot on the stove. Let’s add about half a small glass of vegetable oil into it. I’m adding one teaspoon of butter. I’m adding one onion finely chopped for cooking. I’ll saute the onions until they soften. On top of my sautéing onions, I’m adding one teaspoon of flour. Flour really helps thicken Ezigel soup. I’m sautéing them all together. I’m adding one tablesp of tomato paste. I like to mix tomato and pepper paste together and use it that way. If you use them separately, you can add one teaspoon of each. Let’s sauté the tomato paste until its raw smell is gone. My onions and tomato paste have sauteed well, and I’ve washed the lentils. I’m adding my lentils, rice, and bulgar to the pot, and I’ll sauté them for 1 2 minutes. Now, we’re adding the water for our soup. I’m adding 10 cups of water to my pot using these 200 ml glasses. There you go. We’ve added the water, everyone. We can always add more water if needed. Let’s not cover it completely until it boils because lentils can boil over very quickly. Let’s let it boil like this. My soup has started boiling. I’m reducing my heat to medium to prevent it from boiling over everyone. And I’m also covering it partially. I’m letting it simmer comfortably like this until everything is tender. Let’s check on our soup. I’ve been simmering it for 15 minutes. The consistency seems a bit thick for me. I’ll add another cup of boiling water. Yes. I’ll let my soup simmer for another 10 minutes like this. All right, everyone. Look, the rice and bular have softened nicely. My soup has reached the perfect consistency. Now, I’m adding one teaspoon of mint, one teaspoon of red pepper flakes, and one teaspoon of black pepper, and two tesps of salt. I’m also adding the juice from half a lemon that I’ve squeezed.
Dining and Cooking