Ezogelin Corbasi Recipe

Step into cozy comfort with a soul-warming bowl of lentil soup that’s not just healthy but also packed with flavor and nostalgia, perfect for soothing even the chilliest of days with its rich, heartening aroma and a hint of lemony zest.

Ezogelin Chowder is a delicious and incredibly nutritious Turkish soup that I adore. It has a base of red lentils, fine bulgur, and rice, and is therefore both incredibly satisfying and densely nourishing.

If they formed the base of any other dish, you’d probably call it a risotto, or maybe a paella—but in Turkey, it is a çorba (soup). Beyond the base, the dish takes quite a few seasonings (which is a good thing): a mix of olive oil and butter, onion, paprika, and cumin.

And then… just a little bit of lemon juice.

Ingredients

• Red Lentils: Rich in protein and fiber, they create a hearty texture.
• Bulgur: Whole grain packed with fiber, adds a nutty flavor.
• Rice: Provides carbohydrates; creates creamy consistency.
• Tomato Paste: Adds tangy richness; boosts umami flavor.
• Dried Mint: Offers a fresh, aromatic taste.
• Cumin: Warm, earthy spice that enhances depth.
• Paprika: Adds a mild sweetness and vibrant color.
• Lemon Juice: Provides a zesty brightness to the soup.

Ingredient Quantities

• 1 cup red lentils, rinsed and drained
• 1/4 cup fine bulgur
• 1/4 cup rice
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 onion, finely chopped
• 1 tablespoon tomato paste
• 1 teaspoon red pepper paste (optional)
• 1 teaspoon dried mint
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• Salt to taste
• 6 cups chicken or vegetable broth
• 1 tablespoon lemon juice
• Fresh parsley for garnish (optional)
• Lemon wedges for serving (optional)

How to Make this

1. In a big saucepan, warm the olive oil and butter on medium heat. Toss in the very finely chopped onion and allow it to cook until it is completely translucent.

2. Combine the tomato paste and red pepper paste (if using), stirring well until they are mixed in and very fragrant. Cook for another minute.

3. In the pot, add the red lentils that have been rinsed, the fine bulgur, and the rice, and stir them to mix well with the onion and paste mixture.

4. Add the chicken or vegetable broth, and stir everything together. Bring the potion to a vigorous boil over high heat.

5. After bringing to a boil, decrease the heat to low, cover the pot, and allow the soup to simmer for about 30 to 35 minutes or until the lentils, rice, and bulgur have softened and are cooked all the way through.

6. Add dried mint, paprika, cumin, black pepper, and a bit of salt to taste to the soup. Stir to combine.

7. An immersion blender is your tool for bringing the soup to the smoothness you desire. It can make the soup as smooth as, say, a Vitamix or any other high-speed blender. But if you like things a little chunky, you can just use the immersion blender to smooth it out some and still leave plenty of texture.

8. Incorporate the lemon juice so that its bright, tangy flavor can permeate the soup.

9. Sampling the soup allows the taster to determine if the seasoning is adequate. If it is found lacking, the taster can make adjustments by adding more of the seasoning that is called for in the recipe—be it salt, pepper, or lemon juice. Adjusting the flavor balance can make a huge difference.

10. Serve the soup steaming hot, and garnish with fresh parsley, if desired. On the side, provide lemon wedges for an extra citrusy kick.

Equipment Needed

1. Large saucepan or pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring cups
6. Measuring spoons
7. Immersion blender or standard blender
8. Ladle
9. Serving bowls

FAQ

• Q: Can I use green lentils instead of red lentils?A: Cooking times for different kinds of lentils vary considerably. Red lentils cook the fastest and also break down the most during cooking, so they give you that creamy texture without having to puree them. Brown or green lentils take longer to cook and don’t break down as easily during cooking, so they don’t give you that same creamy texture. And if you use whole, uncooked lentils, then basically you have to cook them for several hours until they are done enough that they can be mashed or pureed.
• Q: Is the red pepper paste necessary?A: No, it’s an option. And yet, if you wish for a hint of spicy depth in flavor, it could be a nice thing to add.
• Q: Can I make this soup vegan?A: Yes, just use vegetable broth instead, and replace the butter with some extra olive oil.
• Q: How can I store leftovers?Store the soup in a refrigerator in an airtight container for no more than 3 days.
• Q: Can I freeze Ezogelin Çorbası?A: Indeed, this soup freezes well. Before you freeze it, allow it to cool completely. When you are ready to eat it, reheat gently on the stove.
• Q: Can I add more spices?Absolutely! You can modify the spice level to suit your taste.
• Q: What can I serve with this soup?A: Crusty bread or a side salad pair beautifully with it.

Ezogelin Corbasi Recipe Substitutions and Variations

Substitute the following for fine bulgur: coarse bulgur, quinoa, or couscous. Use one of these alternatives if you don’t have fine bulgur on hand.
Barley or orzo may be used in place of rice to achieve a different texture.
Sunflower or canola oil can be used in place of olive oil.
Butter: replace with ghee or another tablespoon of olive oil for a dairy-free option.
Dried mint: substitute with fresh mint or dried oregano for a different flavor.
Chicken or vegetable broth: substitute with water and a bouillon cube or vegetable stock, for a lighter option.

Pro Tips

1. Rinsing the Lentils Thoroughly Make sure to rinse the red lentils well before cooking. This helps remove any potential debris and can reduce foam formation while cooking.

2. Toast the Spices For an enhanced flavor, add the dried spices (mint, paprika, cumin, black pepper) to the onion mixture before adding the lentils. Toasting them briefly with the onions can unlock additional flavors.

3. Customize Your Texture If you prefer a thicker soup, use less broth or let it simmer uncovered for a while to allow the liquid to reduce. Conversely, for a thinner consistency, add more broth or water.

4. Experiment with Herb Garnishes While parsley is recommended, other herbs like cilantro or dill can also add a refreshing element to the finished soup.

5. Use Quality Pastes If possible, use high-quality tomato and red pepper pastes. They can significantly impact the depth of flavor in the soup. For an added smoky taste, consider using a smoked paprika instead of regular paprika.