Red Lentil-Bulgur Soup
Sample Dishes from Turkish Cuisine
Red
Lentil-Bulgur Soup (Ezogelin
Çorbası)
| Ingredients | Measure | Amount |
| Red split lentils | 1/2 cup | 90 gr |
| Bulgur | 1/3 cup | 50 gr |
| Water | 6 cup | 1200 gr |
| Onion | 1 small size | 30 gr |
| Salt | 2 teaspoon | 12 gr |
| Butter or margarine | 4 tablespoon | 40 gr |
| Flour | 2 tablespoon | 12 gr |
| Tomato paste | 2 tablespoon | 20 gr |
| Mint | 1 1/2 tablespoon | 2 gr |
| Red pepper | 1/2 teaspoon | 1 gr |
| Lemon juice | 2 tablespoon | 20 gr |
Preparation
Combine red split
lentils and bulgur in a saucepan. Add water and simmer uncovered for 10-15 minutes
or until tender. Remove scum with a perforated spoon. Stir in chopped onion.
Season with salt. Simmer for 40 minutes or until lentils and onion are tender.
Melt margarine in a skillet. Stir in flour blending well. Brown lightly. Add
tomato paste, crushed mint and red pepper; mix well. Sprinkle over soup. Serve
hot with lemon juice.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 142 cal |
| Protein | 5,0 g |
| Fat | 5,8 g |
| Carbohydrates | 18,4 g |
| Calcium | 17 mg |
| Iron | 1,53 mg |
| Phosphorus | 89 mg |
| Zinc | 1 mg |
| Sodium | 789 mg |
| Vitamin A | 231 iu |
| Thiamine | 0,08 mg |
| Riboflavin | 0,06 mg |
| Niacin | 0,78 mg |
| Vitamin C | 1 mg |
| Cholesterol | 0 mg |
Regional Characteristics:
This soup comes
from the Southeast of Anatolia. However it is cooked in all parts of the country.