Spicy Red Lentil Soup
Ezogelin, which is a very popular and well-known lentil soup, is a local soup that originates from the Gaziantep cuisine. Its original name is “ekşili malhıta” or tangy lentil soup. This soup can also be made with leftover rice pilaf instead of uncooked rice. By using olive oil instead of butter, this can also become a vegan alternative that is rich in terms of plant-based proteins.
- 120 g red lentils
- 60 g rice
- 1.4 l water
- 1 medium onion, grated
- 1 teaspoon salt
- 60 g butter or clarified butter
- 1 tablespoon tomato paste
- 1 ½ tablespoons dried mint
- 1 teaspoon red pepper flakes
- ½ teaspoon black pepper
- 30 ml lemon juice
- Thoroughly rinse the lentils and place in a saucepan. Add the rice and water and bring to the boil. Add the onion, then season with salt and simmer for about 30 minutes.
- Melt the butter in a pan, add the tomato paste, dried mint, red pepper flakes and black pepper. Mix in a few tablespoons of the soup then add this mixture to the soup.
- Bring to the boil while continuously stirring and remove from the heat.
- Serve hot with lemon juice.
If desired half of the tomato paste can be replaced with the same amount of hot red pepper paste. In which case, do not add red pepper flakes as it might make the soup too spicy