Category:
Soups

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

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.

For 15 Person(s)

3 tablespoons olive oil
3 tablespoons butter
1 large onion, diced
3 large cloves of garlic, minced
2 tablespoons tomato paste
1 large tomato (or 2 canned), diced
2 tablespoons paprika
2 teaspoons red pepper
1 1/2 cups red lentils
1/4 cups long-grain white rice
chicken or vegetable stock
1/4 cups bulgur wheat
1 lemon's juice
Salt and fresh ground black pepper to taste

Garnish:

3 tablespoons butter
2 tablespoons dried mint
1/2 tablespoons paprika

Ezogelin Çorbas (“Ezo Bride” Red Lentil and Bulgur Soup) Directions

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.