Turkish Ezo Bride's Soup (Ezo Gelin Çorbasi)

Servings: 6
Total time: 50min

2 cups dried red lentils
1 onion
½ cup white rice or bulgur
3 cloves garlic
1 tbsp tomato paste
juice of 1 lemon
freshly ground pepper
2 tbsp paprika

For the topping
3 tbsp butter
2 tbsp  dried mint
1 tsp Aleppo pepper, optional



1. Place the onion in a medium pan with a thin layer of olive oil. Cook until transparent.

2. Add the paprika and the garlic, stirr around a little and then add the fresh tomato and paste.

3. Add the lentils and then the rice and mix well.

4. Transfer everything to a large pot. Add 8 cups of water or chicken stock boil strongly for a few minutes and skim off any scum or foam with a slotted spoon.

5. Lower the heat and simmer for another 40 minutes or until the rice and lentils are cooked.

6. Remove from the heat and add lemon juice (or simply serve with lemon wedges), salt and pepper to taste, and place soup in a large serving bowl.

7. In a small skillet melt the butter until it sizzles, remove from the heat, and stir in the mint and Aleppo pepper, if you want to make it spicy. Pour over the soup and serve.


Use vegetable oil instead of butter and make this recipe suitble for vegan diet.