Ezogelin Corbasi (Spiced Lentil Bulgur Soup)
A hearty Turkish red lentil and bulgur soup fragrant with cumin, paprika, and dried mint, finished with a sizzling butter and red pepper drizzle. Thick, warming, and beloved across Turkey as a bride's soup.
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Ingredients
- 2 tbsp olive oil
- 1 yellow onion, finely diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup red lentils, rinsed
- 1/4 cup fine bulgur wheat
- 6 cups vegetable broth (low-sodium)
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp Aleppo pepper or crushed red pepper flakes
- 1 tsp dried mint
- 1 tsp salt
- 2 tbsp unsalted butter (or olive oil for vegan)
- 1 lemon, juiced
Instructions
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1
Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 finely diced yellow onion and cook, stirring occasionally, until softened and golden, about 8 minutes.
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2
Add 3 minced garlic cloves and 2 tbsp tomato paste and cook, stirring, for 2 minutes until the paste darkens slightly.
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3
Add 1 tsp ground cumin, 1 tsp sweet paprika, and half of the 1/2 tsp Aleppo pepper or crushed red pepper flakes. Stir for 30 seconds to toast the spices.
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4
Add 1 cup rinsed red lentils, 1/4 cup fine bulgur wheat, and 6 cups vegetable broth (low-sodium). Bring to a boil, then reduce heat to medium-low, cover partially, and simmer for 25 minutes until lentils are completely soft.
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5
Use an immersion blender to partially blend the soup directly in the pot, leaving some texture, or blend half the soup and return it. Stir in 1 tsp salt and 1 tsp dried mint. Simmer 5 more minutes. Adjust thickness with water if needed.
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6
In a small skillet, melt 2 tbsp unsalted butter (or olive oil for vegan) over medium heat. Add the remaining Aleppo pepper or crushed red pepper flakes and swirl for 30 seconds until the butter turns red and fragrant.
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7
Ladle soup into bowls. Drizzle each bowl with the spiced butter and a squeeze of juiced lemon. Serve immediately.
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