Ezo Gelin Soup (Ezogelin Çorbası) – Pul Biber & Rice Version

Servings: 4–6
Prep time: 15 minutes
Cook time: 35–40 minutes

Ingredients
• 1 cup red lentils, rinsed
• ¼ cup fine bulgur
• 2 tbsp rice, rinsed
• 1 medium onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp pul biber (Turkish red pepper flakes, adjust to taste)
• 1 tsp dried mint
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 6 cups water or vegetable/chicken broth
• Juice of ½ lemon (optional, for serving)

Instructions
1. Sauté the onion: In a pot, heat olive oil over medium heat. Add chopped onion and sauté until soft and translucent.
2. Add tomato paste & spices: Stir in tomato paste and pul biber. Cook for 1–2 minutes until fragrant. Add dried mint, salt, and black pepper.
3. Add lentils, bulgur, rice, and water: Rinse lentils, bulgur, and rice, then add to the pot. Pour in water or broth.
4. Simmer: Bring to a boil, reduce heat to low, cover, and simmer for 25–30 minutes until lentils, bulgur, and rice are soft. Stir occasionally.
5. Blend (optional): For a smoother texture, partially blend with an immersion blender.
6. Serve: Pour into bowls, drizzle with olive oil, and add a squeeze of lemon if desired. Garnish with extra dried mint.

Tips:
• Pul biber adds a smoky, spicy punch — adjust the amount for your heat preference.
• Rice gives the soup a creamier, heartier texture, perfect for chilly days.

PS: Please excuse the banging and drilling noises in the background — my neighbors are getting their house renovated!

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