Tag Archives: Plant Based Eating

Lentils: Ezo Gelin Soup

When people see “lentil”, probably the first thought for most of us is lentil soup. There are dozens of types of lentil soups, one of which I’ll share with you today.  Lentils are one of my favorite ingredients because they are healthy, inexpensive (at least for most of them) and very nutritious. For all of my adult life, we have always had lentils in our pantry. In the beginning of our life together, my husband and I went through some very lean years. Frugality became and remained a cornerstone of our life. Eating lentils provided us with good nutrition at an affordable price. We could always eat lentil soup and enjoy the meal. In many cultures, particularly those of the Middle East, there are countless lentil soups.  In subsequent posts, I plan to share some other really terrific lentil recipes including additional lentil burgers (see my Mushroom Lentil Burgers that taste great post from 2016) https://honeyandyogurt.com/2016/04/12/mushroom-lentil-burgers-that-taste-great) as well as lentil taco filling, lentil salads, lentil curry and stews.

Lentils are also a mainstay of plant-based eating, which is becoming increasingly popular for a variety of reasons. Plant based eating can be very healthy as well as very tasty.  Some reports indicate it can actually make a positive difference in saving our planet. See the recent articles in The Guardian for more on that. https://www.theguardian.com/environment/2019/jan/16/new-plant-focused-diet-would-transform-planets-future-say-scientists; https://www.theguardian.com/environment/2018/may/31/avoiding-meat-and-dairy-is-single-biggest-way-to-reduce-your-impact-on-earth

For today, however, I want to share with you my recipe for Ezo Gelin Soup.

  • 1 cup red lentils
  • 1/3 c. rice
  • 1 big spoonful tomato paste
  • Salt to taste
  • 1 medium onion, chopped
  • 2 T. oil
  • 1 large garlic clove, crushed
  • juice of 2 lemons
  • 7 cups water or vegetable stock
  • 3 T. butter
  • 1 T. dried mint
  • red pepper to taste

In a large soup pot, heat the oil and saute the chopped onion. Stir in the tomato paste and add the stock/water; the lentils, rice, and salt.  Bring to a boil, turn down the heat and let simmer until the lentils and rice are tender, probably about thirty minutes. If using an Instant Pot or pressure cooker, follow the directions with your pot (using the pressure cooking feature) and this part will be finished in probably 10 minutes. At this point, if you want a very smooth soup, use an immersion blender to puree the mixture. Add in the lemon juice and garlic and let simmer a few minutes more. Just before serving, in a small pan melt the butter until sizzling, stir in the dried mint and red pepper and let fry just half a minute before stirring the butter/mint/pepper mixture into the soup. Stir well and serve.  Enjoy

This is such a delicious soup. (This recipe and others can be found in my cookbook, Turkish Family Favorites . (https://www.amazon.com/Turkish-Family-Favorites-Helen-Akinc/dp/1519376979)

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