Lunch · 50 min · turkish

Ezogelin Corbasi

Dinner decisions, handled: Ezogelin Corbasi pairs red lentils with fine bulgur for a 50-minute Turkish lunch.

✓ USDA-verified nutrition data

Ingredients

• 1 cup Red lentils
• 0.5 cup Fine bulgur
• 0.25 cup Rice
• 1 Onion
• 3 cloves Garlic
• 2 tbsp Tomato paste
• 3 tbsp Butter
• 2 tbsp Olive oil
• 2 tsp Paprika
• 1 tsp Dried mint
• 1 Lemon
• 7 cups Vegetable stock

Steps

1. Soften the chopped onion in the olive oil and half the butter for 6 minutes. Stir in the tomato paste and cook 2 minutes until it darkens and smells sweet.
2. Add the lentils, bulgur, rice, garlic, and stock. The trio of legume and grains is what gives ezogelin its hearty, stick-to-your-ribs body.
3. Simmer 30 minutes, stirring occasionally, until the lentils dissolve and the grains are completely tender. The soup should be thick enough to coat a spoon.
4. Blend half the soup and stir it back in — half-blended gives you creaminess with a little texture, which is the traditional consistency.
5. Melt the remaining butter with the paprika and mint until sizzling and fragrant. Stir most into the soup and save a spoonful per bowl for the top.
6. Serve with lemon wedges. Every spoonful should have a little of that red mint butter swirled through it.

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