A Lentil Soup with Bulgur and Mint - from Turkey

I had quite a bit of snowy adventure on my way to work today.

Trondheim hadn’t seen such snowing for a long long time.. some say since 20 years. It’s been snowing sporadically since the middle of October last year and the temperature reached as low as minus 20 quite a few times. This week, the snow shoved from the road, on to the footpaths, created a 3 feet highland that was solid at some points and soft at some. Snow on the less travelled road that I had to take challenged treading over, doubling the exercise. Finding my way through such unfriendly lanes to a new destination, took time, effort, and much muscle energy. All the while I silently rebuked the men on the huge snow-mowers for cleaning the snow (and heaping it on the walkway) and not cleaning the snow.

Coming back home was easy, effortless after the events of the day. Even tempting. I wanted to sail into the comfort of a warm room, a cosy couch, an aromatic footbath, and a nicely peppered Ezogelin Çorbası.

I was blessed! Everything was in order - ready at hand. It was only a matter of placing yourself in the picture, in the right way, at the right moment. Takes some planning, and some luck, especially with a 15 month old around.

Did I tell you that all I had to do was serve myself a bowlful? At the end of the day, one doesn't care so much for a footbath or a couch, not someone like me! The exotic broth was prepared ahead – before leaving home for work – anticipating a chilly, exhausting day. It took a while, as most soups do, but manageable if the stirrings and addings are done between morning chores and breakfast. The flavors only got better with time and the wait.

Ezogelin Çorbası or a Red Lentil, Bulgur, and Mint Soup from Turkey

~~ from The Sultan’s Kitchen

What do you need?

~ Olive Oil – 2 tablespoons
~ Unsalted clarified butter – 2 tablespoons (The oil was enough for me, so skipped this)
~ Spanish Onion – 1 large, finely diced
~ Garlic – 5 cloves, minced (pepped this up almost 2 and a half times; a good idea because my soup was far more liquidy than the recipe suggested; feel free to trim the quantity if that’s your choice)
~ Tomato paste – 2 tablespoons
~ Tomatoes – 2 medium – peeled, chopped finely
~ Paprika powder – 2 tablespoons
~ Turkish red pepper or ground red pepper – ½ teaspoon (skipped)
~ Red lentils – 1 ½ cups
~ Fine grain bulgur - ¼ cup (used Couscous because that's what I had handy)
~ Long grain white rice – ¼ cup
~ Chicken stock or water – 6 cups as per the recipe but that yielded a porridge-consistency; I ended up using almost 15 cups of the liquid
~ Dried mint – 1 tablespoon (I used fresh sprigs)
~ Salt and freshly ground pepper – as per taste

Topping

~ Unsalted butter – 2 tablespoons
~ Dried mint – 1 teaspoon
~ Paprika ½ teaspoon

What should you do?

1. In a heavy medium size saucepan, heat the olive oil and butter if using. Add the onion and garlic and cook gently until they are softened but not brown, 2 minutes approx.

2. Stir in peppers and tomato – chopped and paste. Note that the powdered papers are better cooked when added directly in the oil. They don’t dissolve in water.

3. Add the lentils, rice, and 6 cups of stock. Cover and bring to boil. Lower heat and simmer for 25-30 minutes or so until the rice and lentils are cooked through.

4. Add the bulgur and mint and the seasonings. Cook for 10 more minutes and add more/remaining water if the soup is till too thick.

5. For the topping, melt the butter in a small saucepan over low heat (remember low heat) add the mint and the paprika and stir till it sizzles.

Serving:
Serve the soup in individual bowls, drizzle with the butter-paprika topping, and garnish with lemon wedges and croutons.

Use water instead of chicken broth if you want to make a vegetarian version.

Tip: Out of meat stock? Keep some reliable, store-bought boullion cubes handy for all times. Add 2 or 3 to add a zing to the soup.

This soup warms very well and can be stored in the fridge upto 3 days. I find it immensely refreshing and filling and can have my dinner with just 2 servings (:P) of this soup. The lentils, bulgur and rice make it quite heavy and nutritious. Ideal for a crouched-up-on-the-couch winter weekday evening.