In Turkey, lentil soup is an integral part of every restaurant menu, in both winter and summer. Alongside the basic version, which is based only on lentils (Mercimek Corbasi), Ezogelin is also popular – "Bride Ezo's Soup", loosey translated from Turkish.
This is a relatively new recipe, first created in the second half of the 20th century, that contains a variety of spices, bulgur and lentils.
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Ezogelin: Turkish and Upgraded Lentil Soup
A recipe by Roy Yerushalmi.
A personal, shortened, and simplified version of the classic Turkish recipe, made in one pot and in just half an hour. Also: Add salt only after the soup is ready and not during its boiling.
Ingredients for a large pot:
1 large onion, roughly chopped
1 cup red lentils
1/3 cup round rice—I use round rice (same as risotto): Carnaroli or Baldo
2 tablespoons fine or coarse bulgur
3 cloves garlic, roughly chopped
1 tablespoon flour
30-50 grams butter
2 tablespoons olive oil
1 large tomato, peeled and roughly chopped
2 tablespoons tomato paste (can be substituted with another tomato)
2 teaspoons sweet paprika
1 teaspoon Isot -Turkish spicy paprika, aslo called "Urfa Paprika" (worth looking for in spice shops) – optional
2 tablespoons dried mint – best to ask for the Turkish one for cooking and not the one used for tea blends
8 cups beef broth, or more if needed to thin the soup
Salt to taste
For serving:
Lemon wedges—optional
Preparation:
Melt half the butter in a large pot. Add olive oil, onion, and garlic. Sauté over low heat, stirring until soft and translucent.
Add flour and mix well. I use a wooden fork for this.
Add the chopped and peeled tomato cubes and the tomato paste. Increase the heat to medium and mix well for 3 minutes.
Add a shot of boiling water and the paprika, Isot, and mint. Mix well again.
Pour in the broth and bring to a gentle boil, stirring occasionally (this will take about 15 minutes). Add rice, lentils, and bulgur. Cover the pot and cook for 15 minutes. Open the pot and stir vigorously to melt the lentils into the broth. Cover the pot and repeat the process—once after 7 minutes and again after another 7 minutes.
Add Salt and adjust seasoning (you can add more of all the spices), the remaining butter and boiling water, if the soup is too thick. Mix well.
Serving: Lightly stir the soup and serve in individual bowls, with lemon on the side.
