Spicy and Sour Red Lentil Soup, Eksili Mahluta Corbasi

Eksili Mahluta Çorbası is a traditional soup made from red lentils, bulgur wheat or rice, onions, tomato paste and various vegetables and spices. It is typically seasoned with lemon juice or sometimes citric acid, which gives it a slightly sour taste.

Subscribe for more authentic recipes:
https://www.youtube.com/c/HungryManKitchen?sub_confirmation=1

Support on Patreon: https://www.patreon.com/HungryManKitchen

Instagram: https://www.instagram.com/hungry_man_kitchen

Links to some of the ingredients and equipments I use (Affiliate links*):
☕ Glass Measuring Jug 1 litre: https://amzn.to/3utpgEa
🍳 Baking Sheet: https://amzn.to/3QtKPgg
🔪 My favorite (budget) Whetstone for Knife Sharpening: https://amzn.to/3L8UmqC
🔪 WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : https://amzn.to/3Ju1RXM
🔪 SHI BA ZI ZUO Chinese cleaver: https://amzn.to/3NAafr1
🧤 Food Safe Black Nitrile Gloves, Box of 100: https://amzn.to/3E1wId0
🍢 Flat Kebab Skewers: https://amzn.to/3DYZMlq
🍢 Square Skewers: https://amzn.to/3rqlzxc
🔪 Turkish Kebab and Meat Knife 50 cm: https://amzn.to/3JvUY80
🔪 Turkish Kebab and Meat Knife 40 cm: https://amzn.to/3uJLh1X
🥣 Round Mixing Tray Stainless Steel: https://amzn.to/3POft48

Ingredients:
• 1 cup red or green lentils, 200 g – washed
• 1 medium onion
• 4 garlic cloves
• 50 g bulgur, 1/4 cup – medium grain
• 1 eggplant
• 2 tsp dried mint
• 1/2 tsp black peppper
• 1/2 tsp powdered cumin
• 2, ¼ tsp salt
• 100 g spinach, chopped,
• Juice of a lemon or 1 tsp citric acid
• 2 – 3 tbsp olive oil
• 1 tsp pul biber (Turkish chili pepper flakes)
• 1 tbsp tomato paste
• 2 liters water or stock
Instructions:
1. Wash and drain the lentils and transfer into a large pan
2. Add 2 liters water, bring to a boil and switch to low heat
3. Skim off the impurities on the surface with a slotted spoon until the water is clear
4. Let it simmer for 30 mins until the lentils are tender and doubled in size
5. Optionally, stir and mash the lentils with a wooden spoon to have a thicker consistency
6. Finely dice the eggplant and optionally roast in the oven at 200°C / 390°F for 20 mins with a dash of olive oil
7. Add 1/4 cup bulgur into the pan and cook for another 20 mins until soft.
8. Finely chop the onion and mince the garlic with 1/4 tsp salt, 1/2 tsp cumin, 1/2 tsp black pepper, 1 tsp dried mint.
9. Add the chopped onion and the minced garlic and spices into pot together with chopped eggplants.
10. Season with 2 tsp salt, stir and cook for another 15 mins until the onions are softened and cooked
11. Squeeze the juice of a lemon and finely chop the spinach.
12. Add the lemon juice and the spinach, and cook for 1 – 2 minutes .
13. In a separate sauce pan, heat up 2 tbsp olive oil on medium heat
14. Add 1 tbsp tomato paste, cook 2 mins until fragrant, add 1 tsp chili flakes and 1 tsp dried mint
15. Give it a quick stir and remove from the heat
16. Add the spicy oil into the soup, stir until combined.
17. Serve in a bowl and add additional lemon juice to taste

*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.