Ezogelin Çorbası — Turkish Soup With Red Lentils, Bulgur and Spices

Ezogelin çorbası, also known as “Bride Ezo’s soup,” is one of Turkey’s most popular soups. The combination of red lentils with bulgur and rice makes it thick and creamy, while melted butter with mint and red pepper gives it its characteristic aroma. It is the ideal soup for cold autumn evenings.

INGREDIENTS (4 servings):

• 1 cup (200 g) red lentils
• 2 tablespoons fine bulgur
• 2 tablespoons rice
• 1 finely chopped onion
• 1 tablespoon tomato paste
• 1 teaspoon red pepper paste (optional)
• 50 g butter
• 2 tablespoons olive oil
• 1 teaspoon dried mint
• 1/2 teaspoon dried red pepper
• salt to taste
• 1.5 liters water or chicken/vegetable stock
• lemon wedges for serving

PREPARATION STEPS:

1. Rinse the lentils, bulgur and rice under cold water until the water runs clear.
2. In a pot, heat the olive oil and sauté the onion 3-4 minutes, until softened.
3. Add the tomato paste (and pepper paste, if using) and sauté 1 more minute.
4. Add the lentils, bulgur, rice and 1.5 liters of water (or stock). Bring to a boil, then lower the heat and simmer 30-35 minutes, stirring occasionally, until the lentils have completely dissolved.
5. Blend the soup with an immersion blender until creamy (or leave some texture, if you prefer it more rustic). Salt to taste.
6. In a small pan, melt the butter, add the dried mint and red pepper and sauté 20-30 seconds, until it releases its aroma — be careful not to burn it.
7. Pour the aromatic butter over the soup (or stir it in) and serve hot, with lemon wedges on the side.

TIME: Prep 10 minutes | Cooking 35 minutes | Servings: 4
Photo: E4024 / Wikimedia Commons (CC BY-SA 4.0)