Ezo Gelin Soup
A hearty Turkish soup combining red lentils, bulgur, and rice with tomato paste, mint, and warm spices.
- Yield
- 6
- Preparation
- Cooking
- Total
- Difficulty
- Easy
The listed times are estimates for 6 servings.
About this recipe
Ezo Gelin soup gets its characteristic body from three ingredients that absorb liquid at different rates: red lentils, bulgur, and rice. Rinsing the grains, briefly cooking the tomato paste, and adjusting the consistency with hot water near the end helps the soup stay full-bodied without becoming overly thick. Adding mint and red pepper without scorching them keeps the seasoning clear and balanced.
Ingredients
- 150 grams red lentil
- 50 grams bulgur
- 50 grams rice
- 1 piece onion
- 2 tablespoons tomato paste
- 2 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
Instructions
Ingredients
-
Saute the onion in butter or oil until translucent.
-
Add the red lentil, bulgur and rice to the sauteed onion and cook for a few more minutes.
-
Add water, stir, bring to a boil, then reduce the heat and simmer for 20-25 minutes.
-
Puree the cooked soup with a blender or immersion blender.
-
Add tomato paste, salt, black pepper and red pepper flakes and cook for 5 more minutes.
-
Melt butter and pour over the soup for serving.
Make this recipe better
Useful tips
- Rinse the lentils, bulgur, and rice before cooking so the soup starts with a cleaner starch balance.
- Cook the tomato paste briefly before adding liquid, and add dried herbs late enough that they do not scorch.
- Because the grains continue to absorb liquid, adjust the final consistency gradually with hot water near the end.
Common mistakes
- Starting with too little liquid can make the soup extremely thick once the lentils, bulgur, and rice expand.
- Boiling aggressively without stirring can increase the risk of lentils catching on the bottom of the pot.
Storage
Cool and refrigerate in a covered container. The soup will usually thicken as it rests, so add hot water gradually while reheating.
Serving suggestion
Serve hot with lemon. Mint and red pepper flakes can be added in a small amount of seasoned oil just before serving.
Frequently asked questions
Why does Ezo Gelin soup become so thick?
Lentils, bulgur, and rice all keep absorbing liquid during cooking and resting. Adjusting with hot water is normal.
Does Ezo Gelin soup need to be completely smooth?
No. A little texture from the grains is traditional and gives the soup more body.