Turkish red lentil soup – Ezogelin Çorbasi

As a result of their geographical location, Turkish cuisine is a euphoric combination of Central Asian, European and Middle Eastern cuisines. They tradition is rich in the use of lamb, beef, chicken, fish, vegetables, pulses and herbs and spices, like – cumin, mint, oregano, parsley and paprika.

I love how they use so little spices and takes out the uttermost flavor of a dish. You do not taste spice; you feel the lamb. It is very hard to get the flavor of a dish when you use very fewer spices. So the primary technique they use is to cook at low-medium heat. Spices like oregano, dried mint or black pepper infuse very well with essential ingredients and brings out the best out of it.

Ezogelin Çorbasi is slightly different than standard red lentil soup, merçimek. Seasoned with dried mint, cayenne pepper this heart warming soup is easy to prepare at home and highly satisfying. Lentil soup is recognized as an excellent source of protein, dietary fiber, iron and potassium. It is also much easier and faster to cook – which is why I prefer it as quick, but nutritious family meal. This is one of the soup I make every other weeks during cold months(October-April).

Yavuz gave me little story about this soup –

The name comes from a beautiful girl whose name is “Ezo” and “Gelin” means bride. The soup narrates story of Ezo Gelin. She looked really beautiful from outside, but deep inside she was sad, wounded. She had been given to a guy to get their girl for her brothers. It was not a happy marriage. She was forced to leave home when her husband brought another girl. It was very tough during that time to be divorced. She had been given again to her cousin for second time in order to get their girl. But soon after their marriage, they were forced to leave the coutnry. She got very much heart-broken to live outside of her home town and passed away.

The story reflects her life – beautiful look, rich nutritions, hot(painful) and spicy. In turkish language hot and pain are the same word which is called “acı”. It has many valued ingredients, so even if it’s hot, it provides you enough nutrition. Turks consider this soup as the most beautiful soup among all.

You can find red lentil soup in almost every menu in any city. But making with dried mint makes it “Turkish”. I got this recipe from a Turkish cook and author, Binnur that I changed based on Yavuz’s suggestion. Bulgur and rice gives a very nice body to the soup and make it irresistible to eat. There is no substitute to red lentil, because it is the “hero” of the soup. Some people prefer to add chicken stock, but I used only water. My friends said that, their moms in turkey also do not add stocks.

After Indian cuisine, Turkish cuisine is my all time favorite. I prefer to eat in Turkish restaurants rather than Indian restaurants when I eat out. Thankfully, Boston has many, unlike Buffalo. I used to drive 70 miles in Buffalo just to eat Turkish food – hope it explains how much I loved their food.

Turks do not cook it every day because it requires longer cooking time. They cook it when someone is visiting them or if they want to treat themselves. This is kinda spicy, and that is the reason they do not have heavy meal(like meat, fish) after this. This is true for southwest turkey only. The traditional “sofra” example to eat ezogelin with sarma(stuffed grape leaves), lettuce salad. It’s specially served during Ramadan.