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Ezogelin Soup

Asia › Turkey
serves 4 50 min Easy
Lactose-free Iftar Stovetop
Ezogelin Çorbası tarifi
E4024 · CC BY-SA 4.0

With browned flour Ezogelin Soup

Ingredients

Servings 4 people
  • 1 water glass (200 ml) red lentils
  • 1 tablespoon rice
  • 2.5 water glass (200 ml) meat stock
  • 4 water glass (200 ml) water
  • 1 piece onion
  • 2 tablespoon flour
  • 2 tablespoon margarine
  • 2 dessert spoon mint · dried
  • 1 dessert spoon oregano
  • half teaspoon black pepper
  • 1 dessert spoon red pepper
  • 1 dessert spoon salt

How to make it

Open in kitchen mode
  1. Pick over and rinse the red lentils and the rice.
  2. Bring the meat stock and the water to the boil in a pan.
  3. Add the lentils, the rice and the peeled whole onion and cook until everything is thoroughly soft.
  4. Blend it or pass it through a sieve if you like.
  5. Melt half of the margarine in a small pan and add the flour.
  6. Brown it until the flour changes colour, then pour in lukewarm water a little at a time.
  7. When it reaches the consistency of cream, stir it into the lentils.
  8. Adjust the salt and black pepper and bring it to the boil once.
  9. In another pan, melt the remaining margarine and heat it with the red pepper, mint and oregano.
  10. Drizzle the heated oil over the soup and serve.
Tips

Dropping the whole onion into the soup gives it flavour, but take it out once cooked if you are not going to pass the soup through a sieve. Pouring hot water onto the browned flour makes it lumpy; use lukewarm water.

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