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Turkish Red Lentil Soup (Ezogelin)

A creamy Turkish red lentil soup simmered with bulgur, cumin, and paprika, finished with fresh lemon.

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1 cup red lentils, rinsed
  • 1/4 cup fine bulgur or rice
  • 6 cups low-sodium vegetable broth
  • 1 tbsp fresh lemon juice
  • salt and pepper to taste
  • 1 tsp dried mint, sizzled in a little oil for garnish

Instructions

  1. Heat olive oil in a pot; sauté onion until soft, about 5 minutes.
  2. Add garlic, tomato paste, cumin, and paprika; cook 1 minute until fragrant.
  3. Stir in lentils, bulgur, and broth; bring to a boil, then simmer 25-30 minutes until lentils are soft.
  4. Blend partially with an immersion blender for a creamy texture, leaving some texture if you like.
  5. Stir in lemon juice, season with salt and pepper.
  6. Ladle into bowls, top with a pinch of dried mint sizzled in oil, and serve with lemon wedges.