Name: Spicy Turkish Bulgur Lentil Stew (Ezo Gelin Çorbası) Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Turkish
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium yellow onion, finely chopped; 1 1/2 cups split red lentils, rinsed; 7 1/2 cups hot water; 1/4 cup coarse bulgur, rinsed; 1/4 cup double concentrated tomato paste; 3 tablespoons Turkish red pepper paste; 1 tablespoon dried mint; 1 lemon, juiced (plus lemon wedges for serving); Kosher salt, to taste; Freshly ground black pepper, to taste; 3 tablespoons extra virgin olive oil; 2 teaspoons dried mint; 1 teaspoon Aleppo pepper (or 1/2 teaspoon red pepper flakes)

Introduction

Spicy Turkish Bulgur Lentil Stew, known as Ezo Gelin Çorbası, is a comforting and hearty dish bursting with warm spices and fresh flavors. This vibrant stew combines red lentils, bulgur, and a blend of Turkish pepper pastes for a satisfying meal that’s perfect for chilly days or whenever you need a nutritious boost.

A white bowl filled with thick red-orange stew that has a textured, chunky surface with hints of yellow pulses or grains. The stew is topped with a sprinkle of dark red spices, giving a speckled appearance. A silver spoon with a wooden handle rests inside the bowl on the right side. Near the bowl are pieces of toasted flatbread with a light brown color and charred grill marks, placed on a white marbled surface. A small bowl of bright yellow lemon wedges is partially visible in the upper left corner. Part of a red cloth with yellow embroidery can be seen beneath the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons extra virgin olive oil

1 medium yellow onion, finely chopped

1 1/2 cups split red lentils, rinsed

7 1/2 cups hot water

1/4 cup coarse bulgur, rinsed

1/4 cup double concentrated tomato paste

3 tablespoons Turkish red pepper paste

1 tablespoon dried mint

1 lemon, juiced, plus lemon wedges for serving

Kosher salt

Freshly ground black pepper

3 tablespoons extra virgin olive oil

2 teaspoons dried mint

1 teaspoon Aleppo pepper (or 1/2 teaspoon red pepper flakes)

Instructions

Step 1: Heat 2 tablespoons of olive oil in a medium heavy saucepan over medium heat. Add the chopped onion and cook for 3–4 minutes, stirring often until softened. Add the rinsed red lentils and hot water. Partially cover and bring to a boil, then reduce heat to medium-low and simmer for about 25 minutes, stirring occasionally. Skim off any foam that forms on top.

Step 2: Stir in the rinsed bulgur, tomato paste, Turkish red pepper paste, and 1 tablespoon dried mint. Season with kosher salt and freshly ground black pepper to taste. Cover and cook for another 10–15 minutes until the bulgur is tender. Add additional water if the stew seems too thick. Stir in the lemon juice and adjust seasoning as needed.

Step 3: While the stew simmers, prepare the infused oil. Heat 3 tablespoons olive oil in a small pan over low heat. Add 2 teaspoons dried mint and Aleppo pepper (or red pepper flakes). Gently warm and stir for 30–40 seconds to release the flavors without burning.

Step 4: Pour the infused oil into the stew and mix well. Serve the stew hot with lemon wedges on the side for squeezing.

Tips & Variations

For a milder flavor, reduce the amount of Turkish red pepper paste or use fewer red pepper flakes.

Substitute bulgur with fine cracked wheat if unavailable, but adjust cooking time accordingly.

Add a handful of chopped fresh parsley or dill just before serving for a fresh herbal note.

Serve with crusty bread or a side of yogurt for a complete meal.

FAQs

Can I use green or brown lentils instead of red lentils?

Red lentils cook faster and break down more easily, giving the stew its creamy texture. Green or brown lentils hold their shape better and require longer cooking times, so they are not ideal for this recipe’s consistency.

What if I don’t have Turkish red pepper paste?

You can substitute with a mix of tomato paste and a pinch of chili powder or paprika, but the authentic flavor may be milder. Adjust seasonings to taste to maintain the stew’s spicy and rich character.