Ezo Gelin Corba; Turkish Spicy Red Lentil and Bulgur Soup

Turkish Cuisine

Ezo Gelin Corbasi; Spicy Turkish lentil & bulgur soup with dried mint and red pepper flakes; wholesome and delicious

Soups have a special place in Turkish cuisine and the meals mostly start with them. In Anatolia, it is very common to have soup to start the day, especially in winter. This spicy lentil soup is one of my favorites; rich in fiber and protein, very delicious and easy to make. It is also a great example of how we add flavor to our dishes thru spices. Named after the bride “Ezo” who managed to impress her in-laws with this heartwarming soup, this soup is so delicious and simple to make that you will want to make it all the time! It also freezes very well, so I recommend to make a big batch and freeze some for a heart and soul warming lunch or supper. Soups have a special place in Turkish cuisine and the meals mostly start with them. In Anatolia, it is very common to have soup to start the day, especially in winter. This spicy lentil soup is one of my favorites; rich in fiber and protein, very delicious and easy to make. It is also a great example of how we add flavor to our dishes thru spices. Named after the bride “Ezo” who managed to impress her in-laws with this heartwarming soup, this soup is so delicious and simple to make that you will want to make it all the time! It also freezes very well, so I recommend to make a big batch and freeze some for a heart and soul warming lunch or supper.

Ezo Gelin Corba and many other hearty soups are included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland, and available to order at this link.

Preparation time - 15 minutes Cooking time - 40 minutes

290 gr/1 cup split red lentils, rinsed and drained

1 onion, finely chopped

45 ml / 3 tablespoon coarse bulgur wheat, rinsed and drained

1.75 litres / 7 ½ cups chicken stock (or water)

60 ml / 4 tablespoon tomato paste

15ml/ 1 tablespoon Turkish hot red pepper paste - optional-

30 to 45 ml / 2 to 3 tablespoon olive oil or butter

15 ml / 1 tablespoon dried mint

10 ml / 2 teaspoon red pepper flakes / paprika flakes

Juice of 1 lemon

Salt and freshly ground black pepper to taste

Lemon wedges to serve

Directions at ozlemsturkishtable.com

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