Ezogelin Corbasi - Turkish Red Lentil Soup

Red Lentil Soup is the Turkish version of the stone soup. It is made up of ingredients typically found in the pantry of a Turkish home. I had most of the ingredients except bulgur in my pantry. This delicious soup is flavored with red pepper paste and tomato paste.

To make the red pepper paste I used red bell pepper as I could not find red banana pepper. The authentic recipe calls for the pepper to be cooked in water, peeled, de-seeded and then the pulp cooked to a paste. I roasted the pepper and covered it in aluminum foil for 15 minutes. The skin peeled right off the pepper. I then removed the seeds, cut it into pieces and ran it through the blender. As for tomato paste I had a can of organic tomato paste but it smelled of citric acid so I pureed a handful of cherry tomatoes.

Recipe adapted from here

You will need
1/2 onion, diced
1 clove garlic, minced
2 tbsp. olive oil
1/2 cup red lentils
2 tbsp. rice
8 cups water
2 tbsp. red pepper paste
2 tbsp. tomato paste
1 medium tomatoes
2 tbsp. bulgur
1 tsp. paprika or cayenne powder (more if needed)
1/2 tsp. dry mint or a drop of mint extract
salt to taste

Wash the red lentils and rice. Drain and keep aside. Boil 8 cups of water in a separate pan. Heat the oil in a pan. Add the onion and garlic. Saute until tender and translucent. Add the red pepper paste, tomato paste and diced tomatoes. Cook for a couple minutes. Add the red lentils, rice, bulgur.

Add the water and bring it to a boil and let it simmer for 30 minutes.

Add the mint and paprika. Add salt to taste.

Turn of heat and serve hot.


  1. Looks delicious

  2. I have some masoor dal and will try this soup. I am not very fond of masoor in dals but like it in soups.

  3. Looks beautiful. .lovely colours and real good flavours. Super one.

  4. lovely color and nice recipe too...i like bell pepper but never mixed it with a lentil

  5. Lovely bowl of soup! Looks very tempting and lovely color too...


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