Made with KindSoups, led by a student KindChef. He told a story about a Syrian woman whose mother-in-law didn’t approve of her cooking until she made this soup. Then it became a tradition for the soup to be used as a wedding soup. The student’s family in Turkey joined us on the call while he directed the soup-making.
Someone suggested ahead of time that the soup was too thin, so I used much less water, puréed most of the soup in the Vitamix. And it was delicious overall. The lemon was important for the taste. I like to have the soup with plain yogurt, as well.
Ezogelin Soup
Ingredients
- 4 Tbsp butter
- 8 Tbsp olive oil
- 4 medium-sized onions, roughly chopped
- 4 medium-sized potatoes, roughly chopped
- 4 carrots, roughly chopped
- 4 Tbsp tomato paste
- 4 Tbsp red pepper paste (if you don’t have it, add more tomato paste)
- 4 cups red lentils, washed and rinsed
- 2 cups chicken stock
- 7 quarts of hot water. (Used about 4?)
- 1lb (2.5 cups) bulgur, medium or coarsely ground, is better, but all would work great
- 4 teaspoons salt
- 4 teaspoons paprika
- 4 teaspoons black pepper
- 12 teaspoons dry mint
- Add lemon juice to taste when serving
Instructions
- Heat pot on high heat, melt the butter and olive oil. Add the onion, potato and carrot when the oil is hot. Cook, stirring often for 5-6 mins. Add the tomato and pepper paste and stir for a minute.
- Add the lentil and pour the chicken stock and 6 quarts of water. Bring to boil and simmer for 20 minutes.
- After all ingredients are cooked (when the lentil and vegetables are soft) blend the soup with an immersion blender until it is smooth.
- Add bulgur, salt, paprika, black pepper, dry mint, and the remaining water (about 2 quarts) into the pot. Cook for 5 minutes and stir continuously on low heat.
- Your delicious ezogelin soup is ready.