Ezogelin Çorbası (Turkish Red Lentil Soup)

🧂 Ingredients

• 200 g Red lentils
• 50 g Fine bulgur
• 50 g White rice
• 1 medium Yellow onion
• 2 cloves Garlic
• 2 tbsp Tomato paste
• 1 tbsp Dried mint
• 1.5 liters Vegetable or chicken broth
• 2 tbsp Olive oil
• to taste Salt
• to taste Black pepper
• 2 tbsp For the Paprika Butter (optional, for serving)
• 1 tsp For the Paprika Butter (optional, for serving)

👨‍🍳 Instructions

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat (about 190°C / 375°F). Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   ⏱️ 7 minutes
2. 2

   Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly in color. This helps to deepen its flavor.

   ⏱️ 2 minutes
3. 3

   Add the rinsed red lentils, rinsed rice, and fine bulgur to the pot. Stir everything together to coat the grains and lentils with the tomato paste mixture.

   ⏱️ 1 minute
4. 4

   Pour in the vegetable or chicken broth. Bring the soup to a boil, then reduce the heat to low, cover, and simmer gently for 20-25 minutes, or until the lentils, rice, and bulgur are tender and have broken down. Stir occasionally to prevent sticking.

   ⏱️ 25 minutes
5. 5

   Once the soup has reached the desired tenderness, use an immersion blender to partially or fully blend the soup. For a chunkier texture, blend only a portion. For a smoother soup, blend until it reaches your preferred consistency. Alternatively, you can carefully transfer batches to a regular blender.

   ⏱️ 3 minutes
6. 6

   Stir in the dried mint, salt, and black pepper to taste. If the soup is too thick, you can add a little more broth or hot water to reach your desired consistency.

   ⏱️ 1 minute
7. 7

   While the soup is simmering or after blending, prepare the optional paprika butter. In a small saucepan over low heat, melt the butter. Stir in the sweet paprika and cook for about 30 seconds until fragrant. Do not let the paprika burn.

   ⏱️ 2 minutes
8. 8

   Ladle the hot Ezogelin Çorbası into bowls. Drizzle each serving with a spoonful of the paprika butter and an extra sprinkle of dried mint, if desired.

   ⏱️ 1 minute

💡 Pro Tips

• ✓The name 'Ezogelin' translates to 'Ezo the Bride,' and the soup is said to have been created by a bride named Ezo who wanted to impress her mother-in-law.
• ✓This soup is incredibly versatile and can be enjoyed as a light lunch, a starter, or a comforting main course.
• ✓The paprika butter adds a traditional, rich, and slightly smoky flavor. It's highly recommended for an authentic taste.
• ✓For a spicier kick, add a pinch of red pepper flakes (pul biber) along with the tomato paste or during the simmering stage.

🔄 Variations

• For a smoother soup, blend it completely. For a heartier, chunkier soup, blend only about half of it.
• Add a pinch of red pepper flakes (pul biber) for a touch of heat.
• Some variations include a small amount of finely chopped carrot or celery sautéed with the onion for added depth of flavor.

🥗 Nutrition

Per serving