Ezo Gelin Turkish Red Lentil Soup with Rice and Bulgur
Ezo Gelin รorbasฤฑ
This hearty Turkish soup combines red lentils, rice, and bulgur in a rich tomato-spiced broth with a distinctive tangy finish from lemon and mint. The vibrant orange-red color and warming aroma make it instantly recognizable. Perfect for cold days, this nutritious soup delivers comfort in every spoonful with its creamy texture and complex flavors.
Ingredients
Instructions
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Prepare ingredients
Rinse the red lentils in cold water until water runs clear. Dice the onion finely into 5mm pieces. Measure out the rice and bulgur into separate bowls. Heat will activate the bulgur later, so keep it dry for now.
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Cook aromatics base
Heat olive oil in a large pot over medium heat for 1-2 minutes until shimmering. Add diced onion and cook for 5-6 minutes, stirring frequently, until softened and translucent. Do not let the onion brown or it will make the soup bitter.
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Add tomato paste
Add tomato paste to the softened onions and cook over medium heat for 2-3 minutes, stirring constantly. The paste should darken slightly and become fragrant, but do not let it burn or stick to the bottom of the pot.
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Toast spices
Add paprika and red pepper flakes to the tomato mixture and cook over medium-low heat for 30 seconds, stirring continuously. The spices should become aromatic and bloom in the oil. Remove from heat immediately if they start to darken too much.
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Add lentils and grains
Add the rinsed red lentils, rice, and bulgur to the pot. Stir over medium heat for 1-2 minutes to coat everything with the tomato mixture. The grains should be well-coated and starting to warm through.
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Simmer the soup
Pour in the chicken stock and bring to a boil over high heat for 3-4 minutes. Reduce heat to medium-low and simmer for 25-30 minutes, stirring occasionally, until lentils break down and the soup thickens. Do not let it boil vigorously or the lentils may stick.
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Season and finish
Season with salt, black pepper, and dried mint. Simmer on low heat for 2-3 minutes more to let flavors meld. Remove from heat and stir in lemon juice. The soup should be thick but pourable, coating the back of a spoon.
Tips
Cooking Tips
Use an immersion blender to partially blend the soup after step 6 for a smoother texture while keeping some whole grains for interest - blend for just 10-15 seconds to avoid making it completely smooth.
Alternatives
Replace chicken stock with vegetable stock for a vegetarian version, or use water with an extra teaspoon of salt - the flavor will be lighter but still delicious with the tomato and mint carrying the soup.
Serving & Storage
Serve hot with a drizzle of good olive oil, lemon wedges, and Turkish bread for dipping. Store leftovers in the fridge for up to 4 days - add water when reheating as the soup thickens overnight.
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