Turkish LENTIL SOUP — Ezogelin Corbasi. Recipe by Always Yummy!
Ezogelin Soup (Ezogelin çorbası) is a traditional soup of Turkish cuisine. Ezogelin soup, also known as Bride's Soup, is a lentil soup that is very popular in the Middle Eastern countries due to its simplicity in preparation and delicious taste. The main ingredients include red lentils, bulgur, onions, garlic, and spices, with some recipes including rice. Ezogelin soup is typically served hot, garnished with a slice of lemon and sprinkled with mint, paprika, or sumac. It is a highly nutritious soup with a rich and flavorful taste, making it an excellent choice for those who want to try something new and delicious.
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Cooking time: 40 minutes
Servings: 5
Calories: 44 kCal
✅ Ingredients:
* red lentils - 10.5 oz | 300 g
* bulgur - 3 oz | 100 g
* vegetable oil - 1 tbsp
* butter - ⅔ oz | 20 g
* onion - 3 oz | 100 g
* garlic - 2 cloves
* juice of ½ lemon
* green onion – 2 stalks
* chili flakes to taste
* tomato paste - 2 tbsp
* boiling water - 1.5 l
* salt – to taste
* ground black pepper – to taste
* paprika to taste
* dried mint to taste
✔︎ You will need:
• stockpot
• blender
• carving board
???? Preparation:
1. Rinse the red lentils and bulgur in cold water and drain.
2. Finely chop the onion and mince the garlic.
3. In a stockpot, heat the cooking oil and add the butter. Fry the chopped onion over medium heat for 3 minutes.
4. Add the garlic, sweet paprika, dried mint, chili flakes, and ground black pepper. Fry for 1 minute. Then add the tomato paste and fry for another minute
5. Add the rinsed lentils and bulgur to the saucepan. Pour in hot water, bring to a boil, then reduce the heat to low and cook covered for 30 minutes, stirring occasionally to prevent sticking.
6. Season with salt to taste, add the lemon juice, and cook for another minute.
7. Turn off the heat and let the soup cool slightly. Blend it with a blender or leave it unblended if desired. If needed, add more water and simmer for a less thick consistency.
8. Serve the Turkish Ezogelin Soup hot, garnished with fresh herbs, sweet paprika, and dried mint. Add lemon juice to taste.
❗️Advices:
1. For a richer flavor, replace the water with broth.
2. Add salt and spices to taste, and you can also add thyme and sumac.
3. If the soup is too thick, add more water and simmer for two minutes.
4. Lemon juice can be added gradually if not everyone prefers a sour taste in soups.
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The vegetarian Lentil Soup Recipe you've BEAN LOOKING FOR
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LEARN HOW TO MAKE AN EASY LEBANESE STYLE LENTIL SOUP RECIPE TODAY!
LAY HO MA! You really need a good warm hug during the cold winter months and this bowl of soup definitely fulfills that! Join me in this episode and learn how to make a deliciously easy Lebanese style vegetarian lentil soup recipe today!
Ingredients:
2 cups red lentils
2 large russet potatoes
1 carrot
1 onion
3 pieces garlic
1 tomato
7 cups water
3 tbsp olive oil
2 tsp cumin
2 tsp salt
lemon wedges to serve
few sprigs parsley
zaa’tar to taste
pepper to taste
Directions:
1. Rinse and drain the red lentils and set aside. Peel the russet potatoes and chop into small cubes.
2. Finely chop the carrot, onion, and garlic. Dice the tomato
3. Use a kettle and bring the 7 cups of water to boil
4. Heat up a stock pot to medium heat. Add the olive oil followed by the onions. Sauté for 3-4min
5. Add the carrots and sauté for 2min. Add the garlic and sauté for 1min
6. Add the cumin, salt, and pepper. Sauté for another minute. Then, add in the red lentils and tomato. Sauté for another minute
7. Add the potatoes and pour in the hot water. Give the pot a good stir
8. Bring the soup to a boil, then cover and cook on medium for 20min
9. Transfer 3-4 cups of the soup to a blender. Blend on medium low for a few seconds. Then, pour the soup back into the pot and give it a good stir to combine
10. Plate the soup and garnish with fresh lemon juice, chopped parsley, a drizzle of olive oil, a sprinkle of zaa’tar, and fresh cracked pepper to taste
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Lentil Tomato Spicy #howtocook #soup #souprecipes Recipe - Vegan & Easy
Lentil Tomato Spicy #howtocook #soup #souprecipes Recipe vegan
#howtocook #vegan #vegetarianrecipes & Easy - Another curry from the how to cook great food stable of video recipes. We are crazy about curries, masala, rice, spices & all things tasty from around the world. It could be from India, Thailand, Pakistan, Jamaica, Bengal, Sri Lanka we don't mind as long as it is tasty. Indian recipes, Pakistani food, Bengali curry, Jamaican curried, Sri Lankan hot pot we just love them them all. Chicken curry, lamb curry, beef curry, pork curry, veggie curry, fish curry, prawn curry, shrimp curry, vegan
#howtocook #vegan #vegetarianrecipes curry, mild curry, extra hot curry, i think you get the picture, we love curry. Aloo: potato. Aloo papri chat: crisp poori stuffed with chickpeas and potatoes and served with a sour sauce with spicy yoghurt. Bhajia (or Bhaji): deep-fried snacks of vegetables in a spicy batter; usually onions and potatoes served with spicy flavored chutney. Bharta: a dish cooked and puréed. Bhatura: round, lightly leavened and deep fried bread. Bhel poori: crisp poori piled with puffed rice, potatoes, onions, sev (vermicelli) and with fresh coriander; usually served with tamarind sauce and chutneys; not to be confused with poori (bread). Bhindi: okra, ladyfingers. Bhuna gosht: dry, spicy lamb dish. Biranj: rice. Biryani: Moghul dish of seafood, meat or chicken marinated in lemon juice, yoghurt, onions, garlic and ginger and stewed with saffron rice. Channa: chickpeas. Chapati: unleavened, thin, round bread made from whole-meal flour and in central India often used instead of rice. Dal (Dahl): lentils. Garam masala: best known of the ground, aromatic Indian spice mixtures, containing no turmeric. Ghee: clarified butter, regarded in India as the purest food because it comes from the sacred cow, giving a rich, buttery taste. Gosht: lamb. Kachori: pastry stuffed with spiced mung beans, served with tamarind chutney. Kofta: balls or dumplings of ground or mashed meat or vegetables, grilled or fried and often stuffed with spices or diced nuts. Korma: powder or aromatic spice, with white pepper instead of chili powder and used in mild curries cooked with yoghurt. Kulfi: milk ice cream flavored with mango, pistachios or almonds. Masala (masaladar): with spices. Masala dosai: ground rice or semolina and lentil pancake filled with potatoes and onion, served with spicy coconut chutney. Mughlai: method of cooking using cream, yoghurt, almonds and pistachios. Meetha: dessert. Murgh: chicken. Naan: soft textured bead made from white flour leavened with natural yeast and baked by moistening one side and attaching it to the inside of a tandoor oven; may have poppy or sesame seeds or onion added. Palak paneer: cubes of cottage cheese simmered in a fresh spinach gravy, redolent of fenugreek and mild spices. Paper dosai: very thin pancakes with potato and onion, served with coconut chutney. Parathas: crisp, layered, buttery breads served plain or stuffed. Pilau (pillau, pulao): rice stir-fried in ghee then cooked in stock and served with fish, vegetables or meat. Pinhaan: amuse bouche. Poori: whole-wheat bread, like a chapati, fried, usually in ghee, and puffed into a ball; served with vegetarian foods, particularly dal (lentil), potato and bean dishes (cooked pooris can be stuffed with hot curried fillings as a quick snack). Poppadum: flat, dried wafers of lentil, rice or potato flour, deep fried and served as a snack; can be highly spiced. Potato poori: crisp poori piled with potatoes and onions, sweet and sour sauce, yoghurt and sev (vermicelli). Raita: yoghurt relish. Saag: spinach. Samosas: crisp, deep-fried triangular pastry stuffed with spiced vegetables like onions, or meat, served with chutney or yoghurt. Seekh kebab: skewered and grilled meat. Sev poori: crisp poori piled with potato and onions and sweet and sour sauce and with sev (vermicelli). Tamarind: tree producing flat, beanlike pods which have become essential in Indian cooking; often made into a chutney as a dip for deep-fried snacks and the juice is used extensively in South Indian cooking. Tandoor: barrel-shaped mud or clay oven used for roasting meats and baking bread (moistened and placed against the sides of the oven). Thali: complete meal on a tray with each curry, relish and dessert in separate bowls or katori, plus bread or rice. Tikka: small pieces of chicken or lamb served as an appetizer. Vindaloo: very hot dish seasoned with ground-roasted spices and chilies with vinegar and/or tamarind; a specialty of central and western coastal India with a strong flavor. - - - - -
ROASTED TOMATO, PEPPER AND LENTIL SOUP with lots of flavour and depth | Veg Soup | Food with Chetna
This is a warming, comforting and absolutely delicious soup to be enjoyed piping hot. So much flavour is added with the roasted vegetables and the lentils, finished with mascarpone cheese for the depth and creaminess.
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Classic Spanish Lentil Stew | One of Spain´s Most Iconic Dishes
EPISODE 633 - How to Make a Classic Spanish Lentil Stew | A Classic & Timeless Recipe
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Spicy Lentil Soup I The Buddhist Chef
This spicy lentil soup is a flavorful and hearty one-pot dinner! You don’t need to add a thing but your favorite pita or freshly-baked bread. Because lentils pack lots of protein and fiber, they make a great substitute for meat.
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