TAM KIVAMINDA EZOGELİN ÇORBASI

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🇬🇧 EZOGELIN SOUP (Traditional Turkish Lentil Soup)
🍲 A cozy, heartwarming Turkish classic! Creamy red lentils blend beautifully with bulgur and rice, creating a rich and comforting soup. Perfect for chilly days — buttery, aromatic, and full of flavor. 🧡

INGREDIENTS
• 2 tbsp butter
• 1 medium onion – finely chopped
• 2 cloves garlic – minced
• 1 cup red lentils
• 1/4 cup fine bulgur
• 1/4 cup rice
• Salt
• Black pepper
• 7 cups water
For the roux
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tbsp flour
• Salt
• Black pepper
• Dried mint
• Red pepper flakes
• 2 cups water or broth

MEASUREMENTS / ABBREVIATIONS
cup = 235 ml
tbsp = tablespoon

RECIPE
Melt the butter in a large pot. Add the finely chopped onion and sauté until golden. Add the minced garlic and sauté for about 1 minute.
Then add the rinsed lentils, bulgur, and rice; sauté together with the onion and garlic for 1–2 minutes.
Pour in the hot water, add salt and black pepper, and cook over medium heat until the grains are soft and the lentils start to fall apart.
In a small saucepan, prepare the roux: heat the olive oil, add the tomato paste, and lightly sauté. Add the flour and stir for about 1 minute with the paste. Add the spices and cook together for another minute. Then pour in the water and stir until the mixture thickens slightly.
When the lentils are nearly cooked, add the roux mixture into the soup. Stir occasionally (every 3–5 minutes) to prevent the base from sticking or forming lumps, and simmer for another 5–10 minutes.

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