Ezogelin Çorbas (“Ezo Bride” Red Lentil and Bulgur Soup)
Description
Prepared by Elif Selvili
Photography by Jody Horton
You can easily convert this delicious soup to a vegan dish by substituting olive oil for butter and vegetable stock for chicken stock.
Ingredients
3 T. butter
1 large onion, diced
3 large cloves of garlic, minced
2 T. tomato paste
1 large tomato (or 2 canned), diced
2 T. paprika
2 t. red pepper
1 ½ c. red lentils
¼ c. long-grain white rice
7–8 c. chicken stock
¼ c. bulgur wheat
Juice of 1 lemon
Salt and fresh ground black pepper to taste
Garnish
3 T. butter
2 T. dried mint
½ T. paprika
Methods/steps
In a large pot, heat olive oil and butter, add onion and garlic, and sauté until tender.
Add tomato paste, tomato, paprika, red pepper, lentils, rice and the stock. Cover pot and bring to a boil. Reduce heat to a simmer and continue cooking for about 30 minutes, stirring occasionally.
Add bulgur, lemon juice and salt, and simmer for another 10 minutes.
Adjust consistency by adding more stock to thin or simmering longer to thicken.
For the garnish, melt butter in a small pan, add mint and paprika and stir to blend. Serve soup in individual bowls with a drizzle of garnish.
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