turkish red lentil soup
Soup/Salads/Dips, Vegetarian 1 comment

Turkish red lentil soup – Ezogelin Çorbasi

As a result of their geographical location, Turkish cuisine is a euphoric combination of Central Asian, European and Middle Eastern cuisines. They tradition is rich in the use of lamb, beef, chicken, fish, vegetables, pulses and herbs and spices, like – cumin, mint, oregano, parsley and paprika.

I love how they use so little spices and takes out the uttermost flavor of a dish. You do not taste spice; you feel the lamb. It is very hard to get the flavor of a dish when you use very fewer spices. So the primary technique they use is to cook at low-medium heat. Spices like oregano, dried mint or black pepper infuse very well with essential ingredients and brings out the best out of it.

turkish red lentil soup

 

Ezogelin Çorbasi is slightly different than standard red lentil soup, merçimek. Seasoned with dried mint, cayenne pepper this heart warming soup is easy to prepare at home and highly satisfying. Lentil soup is recognized as an excellent source of protein, dietary fiber, iron and potassium. It is also much easier and faster to cook – which is why I prefer it as quick, but nutritious family meal. This is one of the soup I make every other weeks during cold months(October-April).

Yavuz gave me little story about this soup –

The name comes from a beautiful girl whose name is “Ezo” and “Gelin” means bride. The soup narrates story of Ezo Gelin. She looked really beautiful from outside, but deep inside she was sad, wounded. She had been given to a guy to get their girl for her brothers. It was not a happy marriage. She was forced to leave home when her husband brought another girl. It was very tough during that time to be divorced. She had been given again to her cousin for second time in order to get their girl. But soon after their marriage, they were forced to leave the coutnry. She got very much heart-broken to live outside of her home town and passed away.

The story reflects her life – beautiful look, rich nutritions, hot(painful) and spicy. In turkish language hot and pain are the same word which is called “acı”. It has many valued ingredients, so even if it’s hot, it provides you enough nutrition. Turks consider this soup as the most beautiful soup among all.

You can find red lentil soup in almost every menu in any city. But making with dried mint makes it “Turkish”. I got this recipe from a Turkish cook and author, Binnur that I changed based on Yavuz’s suggestion. Bulgur and rice gives a very nice body to the soup and make it irresistible to eat. There is no substitute to red lentil, because it is the “hero” of the soup. Some people prefer to add chicken stock, but I used only water. My friends said that, their moms in turkey also do not add stocks.

 

turkish red lentil soup

After Indian cuisine, Turkish cuisine is my all time favorite. I prefer to eat in Turkish restaurants rather than Indian restaurants when I eat out. Thankfully, Boston has many, unlike Buffalo. I used to drive 70 miles in Buffalo just to eat Turkish food – hope it explains how much I loved their food.

Turks do not cook it every day because it requires longer cooking time. They cook it when someone is visiting them or if they want to treat themselves. This is kinda spicy, and that is the reason they do not have heavy meal(like meat, fish) after this. This is true for southwest turkey only. The traditional “sofra” example to eat ezogelin with sarma(stuffed grape leaves), lettuce salad. It’s specially served during Ramadan.

 Recipe for Turkish red lentil soup
  1. Add olive oil to a thick bottom pan.
  2. Add onions to it and fry it in medium-high heat, until they becomes translucent.
  3. Add garlic to it now. Cook it until smell of garlic comes out.
  4. Add diced tomato after that and cook in low-medium heat for 4-5 minutes, until they become softened.
  5. Now add all other ingredeints with water.
  6. Continue to cook for 20-25 minutes until all ingredients soften.
  7. Pour it in blender and pulse it.
  8. Put it back again in pot.
  9. Add hot water or stock if it’s very thick.

This is best served hot with freshly cracked black pepper and crushed mint on top. Afiyet olsun!

One Comment

  1. Hi Dolphia
    I have enjoyed your blog over the years and it is so good to see this bloom so beautifully over time.
    I recently became vegetarian and always struggling to find new recipes. Thank you so much for sharing this one.
    I also remember in a post much earlier, you wrote about eating to lose or maintain weight. I was never committed to working out my whole life and I had this wonderful metabolic system which never let me gain weight. Please suggest something which might help me.
    Thank you very much Dolphia.

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