Ezogelin Soup (Turkish Red Lentil Soup)

Nourishing, flavorful, and couldn’t be easier. Turkish Red Lentil Soup (AKA Ezogelin Çorbası) is a staple in Turkish restaurants and homes. This soup boasts protein, veggies, fiber, gentle spice (totally customizable as red pepper can be omitted if it’s not your thing) all in a velvety consistency. Even picky eaters won’t notice the veggies blended in. Every spoonful is satisfying and soothing. Did I mention it can easily be made vegetarian and vegan!? (use water/vegetable broth and olive oil).

Once you see how easy it is to make at home, you may never order at a restaurant again!

Red Lentils are actually NOT red, but orange disc shaped legumes available at ethnic markets as well as supermarkets nationwide. Just check in the bean section or international section. Don’t confuse them with yellow split peas! Even though they look similar, the taste is really different.

Bulgur: cracked wheat from whole grain wheat berries. In this recipe, it serves two purposes: 1) as a thickener 2) to create a complete protein. Lentils, like other legumes, aren’t a complete protein on their own. They are more nutritious when combined with amino acids from grains.

Gluten-Free Variation: Omit bulgur. Instead add peeled chopped potato in at the same time as carrots.

Broth: whether homemade or store bought- has different salt content. It’s best to season soup at the end before serving. Vegetable, chicken or bone broth can be used according to your preference. They all have different benefits that add flavor and nutrition benefits.

Leftovers: this soup keeps in the fridge for 3 days or in the freezer for longer. To freeze: store in portioned containers once soup is completely cooled to room temperature.

Sea Salt: contains minerals and helps replenish electrolytes.

TURKISH RED LENTIL SOUP (Ezogelin Çorbası)

6 cups

Ingredients

3 tbsp extra virgin olive oil or butter

1 large onion, roughly chopped

1 clove of garlic, sliced

1-2 carrots, peeled, roughly chopped

6 tbsp tomato paste

1/2 c red lentils, rinsed & drained

1/4 c fine bulgur

5 c water or broth of choice

1 tsp vegeta

2 tsp sea salt (start with less, adjust to taste)

1/8 tsp fresh ground black pepper

2 tsp dried mint crushed

1/4 tsp pul biber or bukovo pepper (optional)

1 tbsp freshly squeezed lemon juice

Fragrant Topping:

2-3 tbsp olive oil or butter

1 tsp dried mint, crushed

Lemon wedges for serving

Directions

1. In a large pot, over low heat, sauté roughly chopped onion, garlic and carrots in olive oil until onions are translucent.

2. Add tomato paste and sauté additional 2 minutes.

3. Toss in lentils, bulgur and cooking liquid (water or broth). Cover and simmer over low heat for 40 min or until lentils are tender.

4. Using a handheld immersion blender, puree to a smooth, velvety consistency.

5. Season to taste with salt, pepper, vegeta, mint, pepper flakes and lemon juice.

6. For topping, add crushed mint to warm butter or olive oil. Swish around for a minute until fragrant. Spoon a little over a warm bowl of soup right before serving.

7. Serve with fresh lemon wedges.

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AJDE, LET’S EAT! Tag me on IG if you try it @balkanbasics