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Ezogelin Corba (Turkish Lentil Soup)
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Ezogelin Corba (Turkish Lentil Soup)

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Ezogelin corba is a hearty and comforting Turkish lentil soup that is both nourishing and flavorful. This recipe is a traditional one, passed down through generations of Turkish cooks, and is often served as a starter or light meal. The soup is made with red lentils, onions, garlic, and a variety of spices, which are simmered together to create a rich and aromatic broth. The recipe is named after a famous Turkish folk tale, 'The Story of Ezogelin,' which tells the story of a beautiful and strong-willed woman who is known for her culinary skills. This recipe is a testament to the enduring power of traditional Turkish cuisine and its ability to bring people together around the table.

Time Cook
20
Level
Beginner
Calories
250
Allergens
gluten-free, vegetarian, lacto-ovo-vegetarian

Ingredients

1 cup
red lentils
230 Calories
1 medium
onion
45 Calories
3 cloves
garlic
15 Calories
2 medium
carrot
60 Calories
2 stalks
celery
10 Calories
2 tablespoons
tomato paste
25 Calories
1 teaspoon
paprika
6 Calories
1 teaspoon
cumin
6 Calories
1 teaspoon
salt
0 Calories
1/2 teaspoon
black pepper
3 Calories
4 cups
vegetable broth
100 Calories
1 cup
yogurt
100 Calories

Step-by-Step Instructions

1
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until it is translucent, about 5 minutes.
2
Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
3
Add the grated carrot and chopped celery and cook for 5 minutes, stirring occasionally.
4
Add the tomato paste and cook for 1 minute, stirring constantly to prevent burning.
5
Add the paprika, cumin, salt, and black pepper and cook for 1 minute, stirring constantly to prevent burning.
6
Add the red lentils and vegetable broth and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
7
Serve the soup hot, garnished with a sprinkle of paprika and a dollop of yogurt.

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