Go Back
ezogelin
Udskriv

Ret appetizer, Main cource, Soup
Køkken Turkish
Forb. tid 15 minutter
Tilb. tid 45 minutter
Samlet tid 1 time
Antal 4 persons

Ingredienser

  • 2 tbsp Olive oil
  • 2 tbsp butter
  • 2 small onions, finely chopped
  • 2 small garlic cloves, finely chopped
  • 2 tbsp tomato paste
  • 1 tbsp pepper paste, strong or not
  • 1 tsp chili flakes, "Pul biber"
  • 1 medium tomato, peeled and chopped
  • 1 cup red lentils
  • 1 small handfull rice, I use whole brown rice
  • 1,2 ltr chicken broth, or beef broth if you want it a bit more powerfull
  • 1/4 cup coarse bulgur, the one you can use as rice aswell
  • 1 tbsp dried mint
  • salt and pepper
  • 1 lemon, cut in wedges

For the topping:

  • 2 tbsp melted butter
  • 1 tsp dried mint
  • 1 tsp chili flakes

Sådan gør du

  • 1: Warm the oil and butter in a medium-sized saucepan
    2: Add the chopped onions and garlic and stir at low heat for 5 minutes until they are soft (but not brown)
    3: Add tomato paste, pepper paste, tomatoes, pepper and chili to the onion. Stir well.
    4: Add the lentils and rice together with the water and the broth.
    5: Put on the lid and let it boil for good heat for about 35 minutes. Now, some of the lenses should be cooked and the soup becomes more uniform.
    6: Add bulgur and mint and possibly a little more water if the soup is too thick. Boil for about 10 minutes.
  • For topping:
    1: melt the butter in a small saucepan at low heat.
    2: Add the spices and stir around
    3: Serve the soup into suitable bowls and sprinkle some of the butter mixture over.
    4: Server together with flute and lemon wedges.

Noter

-Do not despair if the soup feels a bit thick and lumpy. It should be. Just let the red lenses boil well with quite high heat first, before you stir in bulgur. Then it will look a little better.
-Make plenty of soup. You would also like to eat it for lunch the next day. Or the following day. And the day after and ..
- If necessary, dilute the soup with a little water if it becomes too thick. Especially if you have made extra and it has been refrigerated a night or two. So, the soup most of all reminds me of a rather thick porridge. Porridge is an ok association for this soup. It just has to be a thin porridge ...
And remember to make the butter / spice sauce dripping over. It's really delicious and you can make it as mint-like or strong as you want ...ezogelin