The management of CKD complications from before to after the transition to dialysis
Ezo-the-brides’ Red Lentil Soup
Medium, 60 minutes
Level: Medium
Preparation time: 20 minutes
Cooking time: 40 minutes
Yields: 2 people
Country: Türkiye
Recipe submitted by Siren Sezer on behalf of the Turkish Society of Nephrology
www.nefroloji.org.tr
This recipe was revised for quality content and nutrition facts by Alice Sabatino and Thais Maximo under the coordination of Carla Avesani.
About this recipe
Ezo-the-brides’ Red Lentil Soup gets its name from the story of a woman who married and moved to another country, could not return and sighed for Anatolia. It is said that ‘when you catch the aroma of ‘Ezo-the-brides’ soup, you feel Anatolia’. It is originally from the southeastern region of Türkiye. It is rich in cereals and has a high level of vegetable protein. It is a very easy-to-make soup cooked in every house, preferably served before the main course. It is both nutritious and delicious.
Preparation
- Wash the lentils and add them to the pot with bulgur and water.
- Peel the onion, grate it into the pot, add salt and cook for 40 minutes.
- Melt the butter in the frying pan, add wheat flour and cook until it turns yellow, then add tomato paste, peppermint and the red pepper.
- Add a few tablespoons of the hot mixture to the pan and break it down using a wooden spoon, add it to the soup and finally mix until it boils.
- Serve with lemon juice.
PS: To reduce potassium and phosphate intake pre-cook the lentils and discard the water.
Ingredients
- Red Lentils: 1/2 cup (90 grams)
- Bulgur: 1/3 cup (50 grams)
- Water: 7 cups (1400 millilitres)
- Onion: 1 small sized (30 grams)
- Margarine or Butter: 4 tablespoons (40 grams)
- Wheat flour: 2 tablespoons (12 grams)
- Tomato paste: 2 tablespoons (20 grams)
- Peppermint: 1 1/2 tablespoons (2 grams)
- Red pepper: 1/2 dessertspoon (1 gram)
- Lemon juice: 2 tablespoons (20 grams)
- Pepe as required
- Salt to taste (add salt according to the recommendations received from nephrologist or dietitian)
| NUTRITIONAL FACTS | Per serving | Total |
|---|---|---|
| Energy (Kcal) | 413 | 826 |
| Carbohydrate (g) | 50 | 100 |
| Lipids (g) | 18 | 36 |
| Protein (g) | 16 | 32 |
| Phosphate (mg) | 247 | 494 |
| Potassium (mg) | 622 | 1244 |
| Sodium (mg)* *it does not include the sodium from the added salt as it may vary. | 12 | 24 |
