Ezogelin Çorbası (Hearty Turkish Red Lentil & Bulgur Soup)

Ingredients

Contains gluten, dairy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Rinse the red lentils, rice and fine bulgur together in a large bowl until the rinse water runs clear; drain.

   2 min
2. 2

   Heat the olive oil in a large heavy pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 6–8 minutes.

   8 min
3. 3

   Add the minced garlic, tomato paste, red pepper paste (if using), and sweet paprika to the pot. Cook, stirring constantly, until the paste darkens slightly and is fragrant, about 1–2 minutes.

   2 min
4. 4

   Add the rinsed lentils, rice and bulgur to the pot and stir to coat the grains in the paste and oil for about 1 minute.

   1 min
5. 5

   Pour in the hot vegetable stock (or water), add 1/2 teaspoon dried mint, and bring to a boil. Skim any foam from the surface, then reduce heat to a gentle simmer, partially cover and cook until the lentils and grains are very soft, 20–25 minutes.

   25 min
6. 6

   For the classic texture, use an immersion blender to pulse the soup a few times — you want it creamy but still slightly textured. (If you don’t have an immersion blender, transfer 2 cups to a blender, purée and return to the pot.)

   Do not fully purée unless you want a completely smooth soup; a little texture is traditional.

   1 min
7. 7

   Stir in the lemon juice, salt and black pepper; taste and adjust seasoning.

   1 min
8. 8

   In a small skillet over medium heat melt the butter. When it stops foaming, add the crushed red pepper flakes and 1 teaspoon dried mint; cook for 30–45 seconds until fragrant and the butter turns slightly orange.

   2 min
9. 9

   Ladle the soup into bowls. Drizzle the hot spiced butter evenly over each bowl, sprinkle with chopped parsley if using, and serve with lemon wedges.

   1 min