Ezo Gelin Çorbası
(Red Lentil and Mint Soup) Recipe

Origin: Turkey Period: Traditional

Ingredients

80g red lentils, washed and drained
45g fine-grained bulgur wheat, washed and drained
45g rice, washed and drained
2 tbsp olive oil or butter
1 onion, chopped
1 garlic clove, finely chopped
60g diced tomato (tinned)
2 tbsp tomato purée
1.1l chicken stock
1 tsp paprika
1/2 tsp cayenne pepper
1 tbsp dried mint
salt and black pepper, to taste

For the Garnish:
2 tbsp butter
1 tsp dried mint

Ezo Gelin Çorbası
(Red Lentil and Mint Soup) Preparation:

Method:

Fry the onion in a little olive oil for about 2 minutes then add the garlic and continue frying for about 4 minutes more. Now add the diced tomatoes and cook gently for 10 minutes.

At this point add all the remaining ingredients and bring the mixture to a boil over high heat before reducing to a gently simmer. Continue cooking, gently, for half and hour, stirring occasionally. Pour the resultant soup into a blender and pulse 3 or 4 times to chop then return to the pot and ensure the soup is hot then transfer to a soup tureen or serving dish.

Meanwhile, melt the butter in a pan and when it's bubbling take off the heat and stir-in the mint. Pour over the soup and serve immediately.

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