Ezogelin Çorbası

Bridal Soup: Red Lentil with Bulgur and Mint 

• 1 Onion, finely chopped
• 3 T. Butter
• 1 c. Red Lentils, rinsed well
• 3 T. Long Grain Rice, rinsed well
• 3 T. Coarse Bulgur, rinsed well
• 7 ½ c. Hot Water
• 3 Chicken Bullion Cubes
• 2 T. Tomato Paste
• 2 T. Red Pepper Paste (sweet or spicy)
• 1 ½ tsp. Dried Mint
• 1 ½ tsp. Red Pepper Flakes
• Salt & Pepper to taste
• ½ Lemon, squeezed

1. Melt Butter in a pot on the stove.
2. Add Onions and sauté.
3. Add Lentils, Rice and Bulgar. Stir to mix.
4. Mix in Water and Bullion Cubes. Bring to a boil, then reduce to a simmer for 30 minutes, stirring occasionally.
5. Stir in Tomato and Pepper Pastes until blended. (This will turn the soup a nice orangish-red color.)
6. Add Seasonings and the juiced Lemon. (Remaining Lemon can be cut into wedges and served along with the soup to be added if desired.)
7. Once everything is blended well and the soup appears mainly smooth it is ready to eat. Serve with fresh bread and lemon wedges.

* Note: This soup is very similar to the famous Turkish Red Lentil Soup with only minor differences, such as the addition of rice, bulgur and dried mint in this soup. Gelin is the Turkish word for “bride.” Legend says that a young woman named Ezo was asked by her future mother-in-law to make a soup. Looking around she used what she had on hand and created this soup which was so enjoyed she was gladly accepted as a bride for their beloved son. This soup is popular for breakfast, lunch or supper and can be a meal starter or the entire meal.