Last month, in honor of Slurptown, our soup issue, we held a recipe contest. We asked readers to submit their favorite slurps and out of 20 entries, we chose to make the five that looked especially delicious. We then had a panel of judges rate them.
We have a winner, and it's probably not a soup you've ever had before…
Congratulations to Sunny Petit for her Ezogelin Turkish soup.
Here's her story:
Here's the recipe:
2 cloves garlic
1 Tbsp butter
1/2 cup bulgur wheat
1 cup red lentils
3 tbsp tomato paste
8 cups Vegetable broth
2 tbsp lemon juice
2 tbsp dried mint
Optional- dash of crushed red pepper or cayenne
Sauté butter, onions, garlic in a soup pot for about 10 minutes over medium heat, until golden and a little soft
Add lentils, bulgur wheat, tomato paste and stir to mix (add a dash of cayenne or red pepper here, if using)
Add broth and bring to a boil.
After it boils, lower to simmer with lid on, add mint and lemon juice, and let cook for about 45 minutes, stirring occasionally.
To serve, sprinkle some dried mint and a splash of lemon juice, and eat with crusty bread on the side! Delicious.