Ezogelin Soup with Bulgur and Mint

About This Recipe

Ezogelin soup is more textured and assertive than smooth mercimek corbasi. Red lentils provide body, rice gives softness, bulgur adds a rustic chew, and dried mint brings the unmistakable aroma associated with Turkish soup houses. The flavor is built by frying tomato and pepper pastes in oil before the grains are added, a small step that prevents the soup from tasting raw. As it simmers, the lentils break down while the rice and bulgur remain visible, creating a bowl that feels sustaining without being heavy. Lemon, extra mint, and pul biber finish the soup at the table.

Ingredients

Serves 6

• 180 gred lentils, rinsed
• 35 gcoarse bulgur
• 30 gshort-grain rice
• 1 largeonion, finely diced
• 1 tbsptomato paste
• 1 tbspred pepper paste
• 1.5 tspdried mint
• 0.5 tspcumin
• 1.5 litersstock or water
• 1 wholelemon, for serving

Instructions

1. 1

   Cook the onion

   Soften onion in olive oil for 7 minutes. Keep the heat moderate so the onion turns sweet without browning hard.

2. 2

   Fry the pastes

   Add tomato paste, pepper paste, mint, and cumin. Cook for 2 minutes until the oil turns red and fragrant.

3. 3

   Add grains

   Stir in lentils, bulgur, and rice. Coat them in the paste mixture for 1 minute.

4. 4

   Simmer

   Add stock, bring to a boil, then simmer 30 minutes until the lentils collapse and the rice is tender.

   Stir every 10 minutes so the grains do not catch on the bottom of the pot.

5. 5

   Adjust texture

   Whisk the soup vigorously to thicken it while keeping some texture. Add hot water if it becomes too dense.

6. 6

   Serve

   Season with salt and pepper. Serve with lemon wedges, extra mint, and pul biber.

Variations

• •

  Use chicken stock for a richer lokanta-style version.

• •

  Add a small grated carrot with the onion for sweetness.

• •

  Finish with browned butter instead of olive oil for a deeper winter bowl.

Storage

Refrigerate for up to 4 days. Reheat with water or stock because the grains continue absorbing liquid.

Frequently Asked Questions