5 Lentil Soup Recipe To Save Your Day! Donating To Türkiye
Five lentil soup recipes to enjoy from Turkey. These lentil recipes are very easy and healthy, that will be your new favorite way of making lentil soup. We will be making traditional vegan red lentil soup kırmızı mercimek çorbası, restaurant style lentil soup, ezogelin soup, spicy lentil soup with vegetables and an Ottoman style lentil soup with milk and egg sauce.
0:00 Introduction
0:50 Will donate for the quake victims
1:36 Traditional home style red lentil
04:58 Easy Lentil soup with vegetables (use instant pot, pressure cooker or regular pan)
7:22 Restaurant style yellow lentil soup
09:47 Ezogelin Soup (Lentil soup with rice and bulgur)
11:42 Çeşminigar Çorbası: Ottoman style lentil soup with milk and egg sauce
Restaurant style lentil soup:
Lentil soup with vegetables:
Ezogelin soup:
Ottoman Cesminigar Soup:
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UDS DOLAR ACCOUNT
HANIMLAR EĞİTİM VE KÜLTÜR VAKFI
Bank: HALK BANKASI
Branch: EYÜP SULTAN
Iban: TR42 0001 2009 7680 0058 0001 53
Please add From Evkad Aysenur into the description when you send
EURO ACCOUNT
Hanımlar Eğitim ve Kültür Vakfı
Bank: Halk Bankası
Branch: Eyüp Sultan
Iban: TR15 0001 2009 7680 0058 0001 54
Please add From Evkad Aysenur into the description when you send
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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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Spicy Lentil Soup
This Warming Winter Lentil Soup is one of those recipes I almost consider to have medicinal properties. Do you know what I mean? The combination of ingredients here makes for a soup which does you so much good - and feeds your soul, at the same time! January isn’t the time for self-flagellation, in my opinion. We have so much pressure from the diet industry on us through the year, but January is the worst, pressuring us to ‘set goals’ to reveal ‘the new you’. How about just looking after ourselves, body and soul? That’s all I can commit to this month, and all I think any of us should plan for!
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Hi! I’m Sevi, a busy mum of two sweet girls, and I am passionate about sharing the beauty of real Greek food with friends and family. I hope you find many nourishing and delicious recipes that can make your life a little tastier.
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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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The best lentil soup of all time - A classic middle eastern recipe
The best lentil soup of all time - A classic middle eastern recipe
We're making a creamy and delicious vegan lentil soup using just a few ingredients, that will have a ton of flavor. This soup is a classic middle eastern dish that's served during winter and Ramadan, it may just become your new favourite soup this winter.
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00:00 Intro
00:42 Preparing the ingredients
02:20 Assembling the stew
03:40 Seasoning and adding vermicelli
05:14 Serving and taste test
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Ingredients:
250g (1/2 lb) Red Lentils
150g (5 1/4 oz) Carrots
1 Brown Onion
1 Tomato
4-6 Garlic Cloves
1/2 Cup Vermicelli
3 Tbsp White Vinegar
1 1/2 Tbsp Olive Oil
1 1/2 Tsp Salt
1 1/2 Tsp Cumin
1/2 Tsp Black Pepper
1/4 Tsp Chilli
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Directions:
1. Peel and slice your carrot into large chunks
2. Slice both your onion and tomato into quarters
3. Peel your garlic cloves, mince 2 of them and set aside
4. Add your chopped vegetables, the lentils and garlic (the whole ones not minced) to a large pot
5. Add 1.25 litres (quarts) of stock or water to the pot and1 teaspoon cumin, turn the heat up to high and boil the pot
6. When it boils, pull out your tomato quarters and remove their skin, then add them back to the pot
7. Turn the heat down to low and allow the soup to simmer for 45 minutes
8. When done simmering, the carrots should be cooked through, use an immersion blender to turn the soup into a smooth mixture. Be sure to blend all the vegetable pieces and it should be uniformly smooth.
9. In a small pot add 1/2 a tbsp of olive oil on medium high heat and add the minced garlic to it
10. Fry for about 30 seconds then add the remaining cumin
11. Fry for another 10-15 seconds then add the vinegar
12. Mix and fry for 15 more seconds and add it to the lentil soup
13. Mix in well then add salt, pepper and chilli powder (optional)
14. In a pot add the remaining olive oil and the vermicelli and fry on medium high heat until it turns a golden color
15. Add the fried vermicelli to the soup as well as about 1 cup of water, bring the pot to a boil once more and allow the vermicelli to cook for 10 minutes
16. When the time is up, your soup is ready, add more water if necessary to thin it out until it's a smooth liquid
17. Garnish with coriander, chilli and nigella seeds
How To Make Red Lentil Soup | One Pot Soup Recipe | Veg Lentils | Healthy Soup Recipe | Upasana
Red Lentils Soup Recipe | How To Make Veg Soup | Vegetable Soup Recipe | Instant Soup Recipe | Healthy Soup | Easy Lentils Soup | Lentils Soup | Basic Soup Recipe | Middle Eastern Lentil Soup | Veg Soup Recipe | Homemade Soup | Soup Recipe | Quick & Easy | Rajshri Food
Learn how to make Red Lentils Soup at home with our chef Upasana.
Red Lentils Soup Ingredients:
- 3 tbsp Olive Oil
- 1 Onion (chopped)
- 4-5 Garlic Cloves (crushed)
- 1 Red Bell Pepper (chopped)
- 1 Yellow Bell Pepper (chopped)
- 2 Carrots (sliced)
- 3 Tomatoes (chopped)
- 1/2 tsp Turmeric Powder
- 1/2 tsp Dried Basil Leaves
- 1/2 tsp Oregano
- 1/4 tsp Dried Thyme
- 1 tsp Red Chilli Flakes
- 1/4 tsp Black Pepper Powder
- 1 tsp Salt
- 1/4 tsp Kashmiri Red Chilli Powder
- 1 cup Red Lentils (washed)
- 5 cups Vegetable Stock
- Spinach Leaves
#RedLentilSoup #SoupRecipe #AnybodyCanCookWithRajshriFood
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Lentil soup is a soup based on lentils; it may be vegetarian or include meat, and may use brown, red, yellow or black lentils, with or without the husk. Dehulled yellow and red lentils disintegrate in cooking, making a thick soup. It is a staple food throughout Europe and the Middle East.
Lentil soup may include vegetables such as carrots, potatoes, celery, parsley, tomato, pumpkin, ripe plantain and onion. Common flavorings are garlic, bay leaf, cumin, olive oil, and vinegar. It is sometimes garnished with croutons or chopped herbs or butter, olive oil, cream or yogurt. Indian lentil soup contains a variety of aromatic spices. In the Middle East, the addition of lemon juice gives a pungent tang and cuts the heaviness of the dish. In Egypt, the soup is commonly puréed before serving, and is traditionally consumed in the winter.
Lentil soup is recognized as highly nutritious, a good source of protein, dietary fiber, iron and potassium.[6] Hippocrates prescribed lentils for patients with liver ailments |
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