Ezogelin Corbasi

🔥 Prep

• Rinse the 1 cup of red lentils under cold water and drain.
• Measure out 0.25 cup of bulgur and set aside.
• Peel and finely chop 1 onion.
• Measure out 1 tbsp of tomato paste.
• Measure out 1 tsp of dried mint.
• Measure out 1 tbsp of butter.

🔥 Cook

• 1. Melt the 1 tbsp of butter in a large pot over medium heat until foamy.
• 2. Add the chopped onion and sauté for 5 minutes until softened and translucent.
• 3. Stir in the 1 tbsp of tomato paste and cook for 1 minute, allowing it to darken slightly.
• 4. Add the rinsed lentils and measured bulgur, stirring to coat them with the onion‑tomato mixture.
• 5. Pour in 4 cups of water (or vegetable broth) and bring the mixture to a boil over high heat.
• 6. Once boiling, reduce the heat to low and simmer uncovered for 20‑25 minutes, stirring occasionally, until the lentils and bulgur are tender.
• 7. Stir in the 1 tsp of mint, then season with salt and pepper to taste; continue to simmer for an additional 5 minutes.
• 8. (Optional) Use an immersion blender to puree half of the soup for a creamier texture, then return to the pot and heat through for 2 minutes.
• 9. Taste and adjust seasoning if needed; keep the soup hot until ready to serve.

🔥 Serve

• Ladle the hot Ezogelin çorba into warm bowls.
• Garnish each serving with a drizzle of extra virgin olive oil and a lemon wedge on the side.
• Accompany with crusty bread, toasted pita, or a simple side salad of cucumber and tomato.
• Enjoy the soup while steaming hot for the full aromatic experience.