Turkish Peasant Soup (Ezo Gelin)

    (for 6-8 servings) 6 Tb. Sp. Red Lentils   2 Tb. Sp. Cracked Wheat (Bulgur)   2 Tb. Sp. Rice (plump kind) 3/4 lb. Onion (one med. two large)   3/4 lb. Tomato  1 1/2 Tb. Sp. Dry Mint   Salt and Red Hot Pepper to taste   3 Tb. Sp. Butter

Pick and wash red lentils.
Put red lentils, Cracked wheat and rice in a pot. Cover with water at least 4" above them. Gently boil covered until red lentils melt.  About 2 hours.  Add hot water if needed. It should be like almost a creamed soup.
In the mean time, grate onion and tomato. Melt butter and fry onions and tomatoes on a medium heat until onions are very light brown and well mixed with tomatoes. Add salt and red pepper.
When the soup is cooked ,  add onion mixture, stir well and continue cooking another 30 minutes on a low heat covered. Stir occasionally.
Turn off the heat.  Mix dry mint.  Stir well and serve.


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