Turkish
Ezogelin Çorbası
A comforting Turkish red lentil soup with rice, fine bulgur, tomato and pepper paste, finished with dried mint and pul biber. It is traditionally served hot with lemon wedges for squeezing at the table.
Watch it madeNefis Yemek Tarifleri · 2:10
Ingredients
- Red lentils1/2 cup
- Fine bulgur1 tablespoon
- Short-grain rice1 tablespoon
- Onion, finely chopped1 small
- Butter1 tablespoon
- Olive oil1 tablespoon
- Tomato paste1 tablespoon
- Turkish red pepper paste1 teaspoon
- Hot water or light chicken stock3 cups
- Dried mint1 teaspoon
- Pul biber1/2 teaspoon
- Ground cumin1/4 teaspoon
- Saltto taste
- Black pepperto taste
- Lemon wedgesfor serving
Method
- Rinse the red lentils, fine bulgur, and rice together under cold water until the water runs mostly clear, then drain well.
- Heat the butter and olive oil in a small soup pot over medium heat.
- Add the finely chopped onion and cook for 5 to 6 minutes, stirring often, until softened but not browned.
- Stir in the tomato paste and red pepper paste and cook for 1 to 2 minutes until the oil turns red and the pastes smell fragrant.
- Add the drained lentils, bulgur, and rice, then stir for 1 minute to coat them in the paste mixture.
- Pour in the hot water or light chicken stock, add salt and black pepper, and bring to a gentle boil.
- Reduce the heat to low, partially cover the pot, and simmer for 25 to 30 minutes, stirring occasionally, until the lentils have broken down and the rice and bulgur are tender.
- Stir in the dried mint, pul biber, and cumin, then simmer for 3 more minutes; add a splash of hot water if the soup is thicker than you like.
- Taste and adjust the salt, then rest the soup off the heat for 5 minutes before serving.
- Ladle into bowls and serve hot with lemon wedges on the side.
Common questions
Can I substitute the Turkish red pepper paste if I can’t find it?
Yes. Use more tomato paste plus a little paprika or a pinch of cayenne for heat and color. The soup will be slightly less smoky and complex, but still very close in flavor.
How long does Ezogelin Çorbası need to simmer until the grains are tender?
Plan on 25 to 30 minutes at a gentle simmer after adding the water or stock. The lentils should break down and the rice and bulgur should be soft, with a slightly thick, rustic texture.
What are the most common mistakes when making Ezogelin Çorbası?
The biggest mistakes are browning the onion too much, not cooking the pastes long enough, and boiling too hard after adding the grains. Also, add enough liquid; it thickens as it sits.
How should I store and reheat leftovers?
Cool completely, then refrigerate in a covered container for up to 4 days. It thickens overnight, so reheat gently with a splash of water or stock, stirring often. Freezing is possible, but the texture softens.
What is the best way to serve Ezogelin Çorbası?
Serve hot with lemon wedges, extra pul biber, and crusty bread or Turkish flatbread. A squeeze of lemon brightens the lentils and mint, and a drizzle of olive oil adds richness.