Ezogelin Çorbası — Red Lentil and Bulgur Soup

Soups

Sep 21

A hearty southeastern Turkish soup of red lentils, bulgur, rice, tomato, dried mint, and pepper.

SERVES 6 | PREP 15 MINUTES | COOK 45 MINUTES

INGREDIENTS

• 1 cup red lentils

• 2 tablespoons fine bulgur

• 2 tablespoons rice

• 1 onion, diced

• 2 tablespoons butter or olive oil

• 1 tablespoon tomato paste

• 1 tablespoon pepper paste

• 7 cups stock or water

• 1 teaspoon dried mint

• 1/2 teaspoon pul biber

• Salt, black pepper, and lemon

METHOD

1. Soften the onion in butter for 6–8 minutes.

2. Fry both pastes for 1 minute.

3. Add lentils, bulgur, rice, and stock.

4. Simmer 30–35 minutes until very soft.

5. Whisk or partially blend, keeping some texture.

6. Add mint, pul biber, salt, and pepper; simmer 5 minutes.

7. Serve with lemon.

Ezogelin is more textured and grain-rich than smooth mercimek çorbası.

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