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Ezo Gelin Soup
(Turkish Wedding Soup)
Serves 8

1 lb red lentils
8 C water
6 T butter
2 large onions, chopped
6-8 cloves garlic, crushed
1/2 t cayenne
1 t paprika
1 t ground coriander
2 C tomatoes, peeled and chopped
2 T tomato paste
1 T lemon juice
1 T chopped fesh mint

Rinse and drain lentils in cold water. Put them in a large pot of
water, bring to boil, and cook for one minute. Drain lentils and
return them to pot. Add the 8C. water and cook until the lentils
are very soft and disintegrating (about 15 minutes, more or less).
Remove from heat and set aside.

In a lg. saucepan melt 2T. of the butter over medium low heat and
saute onions and garlic with cayenne, paprika, & coriander until
onions are soft but not browned. Add tomatoes and tomato paste &
continue to cook for 20 minutes.

Shortly before serving, add the lentils and the water they were
cooked in, salt, and lemon juice. Bring to a boil, redice heat,
and cook 15 minutes. Taste and adjust seasonings. Melt the
remaining 4 T. butter with the mint. Dribble some mint butter over
individual servings(OR mix it in the soup pot, your preference).
Accompany with good crusty bread.


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1 of 1 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Hearty soup for any occasion, September 13, 2004 - 03:24 PM
Reviewer: Anonymous from CT USA
But still easy enough to put together for a week night.

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