Ezogelin Çorbası (Turkish Red Lentil and Bulgur Soup)

Ezogelin is a hearty Turkish soup of red lentils, bulgur, and rice simmered with cumin and paprika-infused butter. Named after a legendary bride, it’s a comforting staple found on nearly every Turkish restaurant menu.

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup red lentils, rinsed
• 1/4 cup fine bulgur
• 2 tbsp rice
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 6 cups vegetable or chicken broth
• Salt and pepper, to taste

For the topping

• 2 tbsp butter
• 1 tsp paprika
• 1/2 tsp dried mint
• Lemon wedges, for serving

Instructions

1. Saute the aromatics
   Heat olive oil and butter in a large pot, then cook onion and garlic until softened, about 5 minutes.
2. Add the tomato paste
   Stir in tomato paste and cumin and cook 1 minute until fragrant.
3. Add the grains and broth
   Add lentils, bulgur, rice, and broth. Bring to a boil, then simmer 25-30 minutes until tender.
4. Blend for smoothness
   Use an immersion blender to partially blend for a creamy but textured consistency.
5. Make the topping
   Melt butter with paprika and dried mint until fragrant, about 1 minute.
6. Serve
   Ladle soup into bowls, drizzle with paprika butter, and serve with lemon wedges.

A squeeze of lemon right before eating brightens all the warm spices in this soup.