Spicy Turkish Bulgur Lentil Stew (Ezo Gelin Çorbası) Recipe
Ezo Gelin Çorbası is a hearty and flavorful Turkish spicy bulgur lentil stew, combining tender red lentils, bulgur, and vibrant spices. This comforting stew is enhanced with tomato and red pepper pastes, dried mint, and a zesty lemon finish, topped with a fragrant mint-infused olive oil drizzle. Perfect as a warming meal, it showcases classic Turkish flavors with a satisfying texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegan
Ingredients
Scale
Main 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
Infused Oil
- 3 tablespoons extra virgin olive oil
- 2 teaspoons dried mint
- 1 teaspoon Aleppo pepper (or 1/2 teaspoon red pepper flakes)
Instructions
- Soften the lentils: Heat 2 tablespoons of extra virgin olive oil in a heavy, medium saucepan over medium heat. Add the finely 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 the heat to medium low and simmer for about 25 minutes, stirring occasionally. Skim off any foam that forms on top.
- Cook the bulgur: Stir in the rinsed coarse bulgur, double concentrated tomato paste, Turkish red pepper paste, and 1 tablespoon dried mint. Season generously with kosher salt and freshly ground black pepper. Mix well, cover, and cook for an additional 10–15 minutes until the bulgur is tender. Add more water if the stew is too thick. Stir in the lemon juice and adjust seasoning to taste.
- Prepare the infused oil: While the stew is simmering, heat 3 tablespoons of extra virgin olive oil in a small pan over low heat. Add 2 teaspoons dried mint and 1 teaspoon Aleppo pepper (or red pepper flakes). Gently infuse the oil for 30–40 seconds, stirring frequently to release the flavors without burning.
- Finish and serve: Pour the mint and pepper-infused oil into the cooked stew and mix thoroughly. Serve the stew hot, accompanied by lemon wedges for added zest at the table.
Notes
- If the stew becomes too thick during cooking, add hot water gradually to reach desired consistency.
- Aleppo pepper can be substituted with milder or spicier chili flakes depending on your heat preference.
- This stew can be made vegetarian or vegan as is, containing no animal products.
- For a smoother texture, blend a portion of the stew before adding the infused oil.
- Leftovers store well in the refrigerator for up to 3 days and can be gently reheated.
Keywords: Ezo Gelin Çorbası, Turkish lentil stew, bulgur stew, spicy lentil soup, Turkish soup recipe, healthy vegetarian stew, vegan stew
