RED LENTIL SOUP (EZOGELIN CORBASI)

RED LENTIL SOUP (EZOGELIN CORBASI) image

Categories Bean

Number Of Ingredients 11

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250 grams red lentils, washed, but not soaked
50 grams bulgar (coarse)
1/2-1 Tbsp tomatoo puree
1/2-1 Tbsp red bell pepper puree (biber salcasi)
1 Tbsp butter and a little vegetable oil
1 Tbsp dried mint (don't substitute fresh)
1 tsp Turkish chili flakes (aleppo pepper or red pepper flakes as substitutes)
5 cups cold water or stock
1 tsp flour
Salt, to taste
Lemon wedges

Steps:

Cook the lentils for 15 minutes in double the water without sald until they fall apart. If needed, foam can be skimmed off the surface while cooking. Set aside. Whisking, melt the butter with oil in a large pot. add the flour to make a light roux, add the dried mint, the chili flakes and a the tomato and red bell pepper pastes. Stir constantly. Add the water and whisk until smooth. Add the lentils. Bring to a boil, stirring over the bottom slowly. Add the bulgar once the soup is boiling, add salt to taste, and turn of heat. Serve with lemon wedges and extra chili on the side.