Turkish cuisine · Soups & Stews

Ezogelin Çorbası

Spiced lentil-bulgur soup with mint and paprika oil.

Ingredients · for 4 servings

• 200 g red lentils
• 50 g fine bulgur
• 1 tbsp red pepper paste
• Onion
• Dried mint
• Lemon

Instructions

1. Finely dice the onion and sweat in oil over medium heat for 3 min until translucent; add the red pepper paste and roast for 1 min.
2. Rinse the red lentils and add with the bulgur and 1.2 l water.
3. Bring to a boil and simmer at gentle heat for about 25 min until lentils and bulgur are soft.
4. Blend roughly with an immersion blender – the soup should stay creamy, not smooth; season with salt.
5. Foam the butter with dried mint and pul biber briefly and drizzle over the soup.
6. Serve with lemon wedges.