Traditional Turkish Ezogelin Soup
A hearty, comforting, and authentic Turkish red lentil, bulgur, and mint soup recipe straight from Anatolia.
Ingredients
- 1 cup red lentils
- 1/4 cup fine bulgur
- 1/4 cup white rice
- 1 onion
- 2 cloves garlic
- 1 tablespoon tomato paste
- 1 tablespoon butter
- 2 tablespoons vegetable oil
- 1 teaspoon dried mint
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 7 cups hot water (or beef/chicken broth)
Instructions
Place the red lentils, bulgur, and rice in a fine-mesh strainer and wash thoroughly under running water. Drain well.
Finely chop the onion and mince the garlic cloves.
Melt the butter and vegetable oil in a large pot over medium heat. Sauté the chopped onion and garlic until soft and translucent.
Add the tomato paste to the pot and cook for 1-2 minutes until fragrant.
Stir in the washed lentils, bulgur, and rice, tossing to coat them in the paste and oil.
Pour in the hot water (or broth). Bring the soup to a rolling boil.
Once boiling, reduce the heat to low, partially cover the pot with a lid, and simmer for about 30 minutes until all the grains are tender.
Stir in the salt, dried mint, and red pepper flakes. Let it simmer for another 5 minutes, then serve hot.
