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.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
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.
WATCH MORE SOUP RECIPES:
MEATBALL SOUP in 30 Minutes
CHICKEN NOODLE SOUP
SAUERKRAUT SOUP – KAPUSTNICA
Weight Loss CABBAGE SOUP
POTATO SOUP in 30 Minutes
RED BEAN SOUP in 35 Minutes
Creamy ZUCCHINI SOUP in 30 Minutes
Polish Cabbage Soup KAPUŚNIAK
Mom's Meatball Soup
Ukrainian Borscht
How to Make Lentil Soup - Cozy Winter Recipe! Vegan Friendly
Let's learn how to make a cozy soup perfect for fall and winter - lentil soup or as we call it in Arabic, Shorbat Addis! I partnered with my favorite olive oil brand, Filippo Berio, to bring you this recipe and it won't disappoint. It's the only olive oil I use in my kitchen and it makes all the difference when you use quality ingredients :)
This video is sponsored by Filippo Berio!
INGREDIENTS
2 to 3 tablespoons extra virgin olive oil
1/2 yellow onion, diced
2 teaspoons minced garlic
2/3 cup shaved carrots
1 1/2 cup red lentils
4 cups chicken broth
2 to 3 cups water
1 1/4 teaspoon black pepper
1 teaspoon turmeric
1 to 2 teaspoons cumin, to taste
1 to 2 teaspoons salt, to taste
Red pepper flakes, to taste
Lemon wedges, to squeeze on top
*For the water and broth, you can use only broth too! To make this vegetarian/vegan, use vegetable broth.
Join the family and cook with me!
Tiktok:
Twitter:
Instagram: @moribyan
For business inquires only ➢ moribyankitchen@gmail.com
VERY BEST LENTIL SOUP | vegetarian one-pot lentil soup recipe
Lentil soup is a classic vegetarian soup recipe. It's hearty, healthy, delightfully filling (with plant-based protein), and warming on those cold, wintery days. While there are many variations of lentil soup, you can't go wrong with a simple, Mediterranean version.
I always love an easy, one-pot soup recipe like this as it's easy to meal prep and reheat. It's perfect for lunch or dinner and it's naturally gluten-free, vegan, and dairy-free, making it perfect for almost all your guests!
???? Printable Lentil Soup recipe:
Sign up for weekly emails (never miss a recipe!):
Join the private Facebook group of fellow Downshifters around the world:
► PRODUCTS MENTIONED:
Vitamix Immersion Blender:
Round Dutch Oven:
Silicone Utensils:
Green Lentils:
Soup Bowls (similar):
Lemon Juicer:
► ALWAYS IN MY KITCHEN:
Counter Stools:
Vitamix Blender:
Spiralizer:
Tea Kettle:
Utensil Holder:
Flour Jars:
Salt Cellar:
Knife Set:
Cutting Board:
Glass Mixing Bowls:
Magnetic Measuring Spoons:
Magnetic Measuring Cups:
For everything else I use in my videos, check out the SHOP page on my website:
► TIMESTAMPS:
00:00 Intro
00:47 Slice vegetables for mirepoix
02:38 Add mirepoix vegetables to a large pot with oil and saute
03:02 Add tomato paste, garlic, and spices
03:35 Add diced tomatoes, broth, and lentils, then simmer
04:24 Juice lemon and slice kale leaves
04:56 Overview of the Vitamix Immersion Blender
06:08 Use the immersion blender to create a cremier texture
06:39 Add kale, and lemon juice
06:59 Serve the soup into bowls or meal prep and store
07:50 Taste test
► WHAT I'M WEARING
Long Sleeve Tshirt (similar):
Jeans:
Linen Apron:
The music I use: - Great music for YouTubers!
Disclaimer: product links may include affiliate links.
#lentilsoup #souprecipes #mediterraneanrecipes
Thank you to Vitamix for partnering on today's video!
Greek Red Lentil Soup Recipe from The Mediterranean Dish
This creamy red lentil soup, prepared Greek-style, will surprise your taste buds in the best way possible!
???? FULL RECIPE:
???? SUBSCRIBE TO THIS CHANNEL:
???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
INGREDIENTS:
???? Extra virgin olive oil (I used Early Harvest)
???? 1 large onion, chopped
???? 3 garlic cloves, minced
???? 2 carrots, chopped
???? 3 tsp dry oregano
???? 1 1/2 tsp cumin
???? 1 tsp rosemary
???? 1/2 tsp red pepper flakes
???? 2 dry bay leaves
???? 1 cup crushed tomatoes (from a can)
???? 7 cups low-sodium vegetable broth
???? 2 cups red lentils, rinsed and drained
???? Kosher salt
???? Zest of 1 lemon
???? Juice of 2 lemons
???? Fresh parsley for garnish
???? Crumbled feta cheese to serve, optional
The Best Lentil Soup Recipe
Learn how to make the best lentil soup – this easy lentil soup is healthy, vegan, comforting and very easy to make. Perfect soup for cold winter days. All you need is one pot, few basic ingredients and one hour.
Full recipe + tips how to make the best lentil soup:
Visit my online shop: and browse my baking supplies and kitchen tools for all of your baking needs.
*Every purchase you make supports my content creation.
More recipes:
Mushroom Soup:
French Onion Soup:
Pumpkin Soup:
FOLLOW ME:
The Cooking Foodie Shop:
Instagram:
Facebook:
Website:
Ingredients:
1 large Onion, chopped
2 Celery stalks, chopped
2 medium Carrots, diced
2-3 Garlic crushed, crushed
2 tablespoons Olive oil
1 teaspoon Cumin
1 teaspoon Dried oregano
1 teaspoon Paprika
Salt to taste
Pepper to taste
1 can (14oz/400g) Diced tomatoes/chopped tomatoes
8 cups (2L) Vegetable stock
2 cups (380g) Dried lentils, rinsed
2-3 tablespoons Parsley/coriander, chopped
2 tablespoons Lemon juice, fresh
Directions:
1. In a large pot heat olive oil, add chopped onion and sauté for 6-7 minutes, until slightly golden. Add chopped celery and diced carrots, cook for 4-5 minutes, until tender. Add crushed garlic, cumin, dried oregano, paprika and cook, stirring for 1 minutes.
2. Add minced/chopped tomatoes and cook for 1-2 minutes.
3. Add rinsed lentils, vegetable stock, salt and pepper. Bring to a boil over high heat, then, reduce the heat to low, cover with a lid, and simmer for 30-45 minutes. Check the seasoning and add salt/pepper if needed.
4. Add chopped coriander/parsley, lemon juice, give a quick stir and turn the heat off.
5. Serve!
If you like my videos, please subscribe to my channel for new cooking videos:
LENTIL SOUP RECIPE for a Vegetarian and Vegan Diet | Easy Red Lentils Recipe
LENTIL SOUP RECIPE for a Vegetarian and Vegan Diet. Easy Red Lentils Recipe
???? Let me know in the comments if you enjoyed my Lentil Soup Recipe
▶️ RECIPE INGREDIENTS:
1 cup /180g Red lentils
2+1/2 Tablespoon Olive Oil
1 cup / 130g Onion - chopped
2 cups / 250g Carrots - chopped in small cubes - 2 medium size carrots
1 cup / 200g Yukon Gold Potatoes - 1 large or 2 small in size
2 Garlic cloves / 2 teaspoons approx.
3 Tablespoon / 42g Tomato Paste
4 Cups / 900ml Vegetable Broth (Low Sodium)
2+1/2 Cup / 575ml Water
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Salt to taste (I have added total 1+3/4 teaspoon of Pink Himalayan salt)
Lemon Juice to taste (I have added 1 teaspoon, I like it a bit sour but you do you)
INGREDIENTS FOR TEMPERING:
1+1/2 Tablespoon Olive Oil
1/2 Teaspoon Minced/Grated Garlic or to taste
1/4 to 1/2 Teaspoon Crushed Dried Chilies
1/2 Teaspoon Paprika (NOT SMOKED)
▶️ METHOD:
Thoroughly wash the red lentils until water runs clear. Then soak in water for 1 hour.
To a heated pot, add olive oil, chopped onion, carrots, 1/4 teaspoon salt and fry on medium heat until it’s lightly browned. Then add the garlic and fry on medium-low to medium heat (depending on the heat of your stove) for about 1 minute or until fragrant.
Add add ground cumin, cayenne, tomato paste and fry on medium heat for 1 to 2 minutes. Add the potatoes, soaked/strained red lentils, salt, vegetable broth, water and mix well. Bring to a boil and the reduce the heat to medium-low and cook for about 30 minutes or until the lentil and potatoes are cooked.
After 30 minutes, uncover to check if the lentils are cooked, if not cooked cover and cook for a bit longer. Turn off the heat and allow it to cool down before blending. Blend into a smooth puree and Add lemon juice and also taste for seasoning. Cover and set aside while we prepare the tempering.
TO PREPARE THE TEMPERING:
To a small pan, add olive oil, minced garlic, crushed dried chilies and then heat it up on low to medium-low heat. TURN OFF THE HEAT AS SOON AS the just begins garlic starts to sizzle (DO NOT DELAY) - this will prevent the garlic from burning.
✅???? NOTE: Be careful not to burn it. BURNT TEMPERING WILL MAKE THE SOUP BITTER.
After turning off the heat add the paprika and mix quickly in the warm oil and add it to the soup.
Mix the tempering in the soup well and RIGHT AWAY COVER THE POT to seal in the flavours and let it rest for 4 to 5 minutes for the flavours to blend.
Serve hot with some toast and a side salad or just by itself. This is a perfect recipe for meal prep so you can make a big batch of it and freeze it in portions to consume later.
▶️ IMPORTANT NOTES:
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? Cooking time of the lentils depends on the quality of the lentils. Sometimes one batch of red lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 30 minutes on my stove
???? Cut the carrots and potatoes in small cubes so that it can cook fast
???? Adding salt to the onion and carrots will release it's moisture and help it cook faster so please don’t skip it
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
???? Regarding the tempering - Fry on LOW to MEDIUM-LOW heat, just until the garlic starts to sizzle. TURN OFF THE HEAT, AS SOON AS the garlic begins to sizzle (DO NOT DELAY) - this will prevent the garlic from burning. Then quickly mix the paprika in the warm oil and add it to the soup.
✅ Be careful not to burn the ingredients. BURNT TEMPERING WILL MAKE THE SOUP BITTER.
???? After adding the tempering to the soup, RIGHT AWAY COVER THE POT to seal in the flavour and let it rest for 4 to 5 minutes for the flavours to blend
???? This is a perfect recipe for meal prep so you can make a big batch of it and freeze it in portions to consume later
*******
Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
So, subscribe for my latest vegan recipes!
****
✅ Follow Food Impromptu on social media:
Instagram ▶️
Pinterest ▶️
Subscribe to Food Impromptu here⤵️
****
#lentils #lentilsoup #lentilsrecipe #vegetarian #VeganRecipes #VeganFood #vegetarianrecipes #HealthyRecipes #Vegan #PlantBased #redlentils #redlentil #redlentilsoup #easyveganrecipes