Ezogelin Soup (Ezogelin Çorbası)
A hearty and traditional Turkish lentil soup made with red lentils, rice, bulgur, and warm spices, finished with fresh lemon.
Ingredients
- 1 cup 190 g red lentils
- 2 tablespoons 30 ml olive oil
- 1 small onion finely chopped
- 1 tablespoon 15 g tomato paste
- 1 tablespoon 15 g red pepper paste (optional)
- 2 tablespoons 30 g rice
- 2 tablespoons 30 g fine bulgur
- 6 cups 1.4 liters broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried mint
- ½ teaspoon red pepper flakes
- Juice of ½ lemon
Instructions
- Sauté onion in olive oil until soft.
- Stir in tomato and red pepper paste.
- Add lentils, rice, bulgur, and broth. Simmer 20–25 minutes.
- Season with mint, pepper, and salt.
- Stir in lemon juice and serve hot.
Notes
- Adjust thickness with hot water if needed.
- Blend partially for smoother texture if desired.
- Freezes well for up to 2 months.