Description
Ezogelin corbası is a soul-warming Turkish soup that balances earthy red lentils, chewy bulgur, and fragrant aromatics. This plant-forward, restorative dish is rich in fiber and iron, offering a sophisticated yet rustic flavor profile. Perfect for cold days, this easy-to-make, budget-friendly staple provides sustainable energy and deep comfort in every spoonful, making it an essential, healthy addition to your family’s weekly dinner rotation.
Ingredients
2 tablespoons extra virgin olive oil
1 large onion, finely diced
2 cloves garlic, minced
1 tablespoon tomato paste
1 cup red lentils, rinsed
1/4 cup fine bulgur
1/4 cup white rice
6 cups vegetable broth or water
1 teaspoon sweet paprika
1 teaspoon dried mint
1/2 teaspoon red pepper flakes
Salt and black pepper to taste
Fresh lemon wedges for serving
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion and sauté until translucent, about 5 minutes.
Stir in the garlic and tomato paste, cooking for another minute until fragrant.
Add the rinsed red lentils, bulgur, and rice to the pot.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 30 minutes, or until the lentils and grains are tender.
Stir in the paprika, dried mint, red pepper flakes, salt, and pepper.
Ladle into bowls and serve hot with a squeeze of fresh lemon juice.
Notes
Ensure you rinse the lentils thoroughly until the water runs clear. If the soup becomes too thick upon cooling, add an extra cup of warm water or broth when reheating. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.