Ezogelin carbasi (Turkish red lentil soup with bulgur)

    1 hour

    This traditional Turkish soup can be made as spicy as you like by adding more cayenne pepper. In our family however we prefer it milder with just a pinch of cayenne.

    1 person made this

    Serves: 6 

    • 4 tablespoons olive oil
    • 1 large onion, minced
    • 2 garlic cloves, minced
    • 2 tablespoons tomato puree
    • 1 tinned plum tomato, drained
    • 2 tablespoons mild paprika
    • 1 pinch cayenne pepper
    • 270g red lentils, rinsed under cold water
    • 4 tablespoons uncooked rice
    • 1l chicken stock
    • 4 tablespoons fine bulgur wheat
    • 1 tablespoon dried mint
    • salt and pepper to taste

    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Heat the olive oil in a large pot. Add the onion and stir until translucent, then add the garlic, tomato puree and the tomato. Cook, stirring, until slightly thickened. Stir in the spices.
    2. Add lentils, chicken stock, rice and 250ml water. Bring to a boil, then reduce the heat and cook until the lentils and the rice are very soft, about 35 minutes, stirring occasionally.
    3. Puree the soup. Add the bulgur and mint. If the soup is too thick, thin it with water. Season with salt and pepper and simmer, covered, for another 10 minutes.

    Other ideas

    If you prefer the soup chunky, omit the pureeing in step 3.

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