Ezogelin Soup

A classic Anatolian soup of red lentils, bulgur and rice simmered with tomato and pepper paste, finished with mint and chili butter. Hearty, vegetarian and a staple of Turkish diners.

Ingredients

• 150 g red lentils
• 40 g (3 tbsp) fine bulgur
• 30 g (2 tbsp) white rice
• 100 g (1 medium) onion
• 20 g (1 tbsp) tomato paste
• 15 g (1 level tbsp) red pepper paste
• 30 g butter
• 10 g (2 tsp) olive oil
• 1500 g water
• 4 g dried mint
• 3 g red pepper flakes
• 9 g salt

Instructions

1. 1

   Rinse the lentils, bulgur and rice in a sieve under cold running water until the water runs clear, then drain.

2. 2

   Melt 15 g of the butter with the olive oil in a large pot and sauté the finely chopped onion over medium heat for 4-5 minutes until soft and lightly colored; add the tomato and pepper pastes and cook for 1-2 minutes more.

3. 3

   Stir in the lentils, bulgur and rice for 1 minute, then pour in the water. Bring to a boil, skim off the foam, lower the heat and simmer with the lid ajar for 35-40 minutes, stirring now and then, until the lentils break down.

4. 4

   Add the salt and simmer for 2-3 minutes more, stirring often so it doesn't catch on the bottom. For a smoother soup, pulse briefly with an immersion blender; traditionally it stays slightly textured.

5. 5

   Melt the remaining 15 g butter in a small pan, add the dried mint and red pepper flakes and sizzle for 20-30 seconds; drizzle over the soup once ladled into bowls.

Nutrition

Per serving