04 June 2009

Ezo Gelin Soup With Vegetables (Red Lentil Soup)

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When it’s time for Ezo Gelin Soup nothing can stand in the way. It is a warming tasty soup, which has an interesting story. This recipe is of a richened Ezo Gelin soup commonly served on the dinner tables of the East Black Sea region in Turkey.


  • 1 cup of red lentils
  • 1 tablespoon of rice
  • 1 tablespoon of bulghur (Boiled And Pounded Wheat), this is a kind of wheat common in
  • Turkey if you can’t find it you can use rice.
  • 1 tablespoon of white flour
  • 1 middle sized carrot, finely grated
  • 1 middle sized onion, finely chopped
  • 1 middle sized tomato, finely chopped
  • 2 bell peppers, finely chopped
  • 1 tablespoon of chopped fresh mint
  • 1 tablespoon of chopped fresh parsley
  • 1 piece of middle sized garlic
  • 1 tablespoon of butter or olive oil
  • 1 tablespoon of red pepper paste or tomato paste
  • A pinch of black pepper
  • A pinch of dried red pepper
  • 1.5 lt (7.5 cups) of boiled water
  • Salt


  1. Heat the white flour in a large soup pot until you smell the flour.
  2. Add the oil or butter and keep stirring.
  3. Add the chopped onions and grated carrots, and let it cook for 5 minutes.
  4. Then add the chopped tomatoes and peppers.
  5. Wash the lentils and add to the pot. Also add mint garlic, black pepper, dried red pepper, and pepper paste.
  6. Now you can add the boiled water, and salt according to your taste. If you like your soup thin you can add more water. Leave it to boil.
  7. 15 minutes later add the parsley and mint and cook for 5 more minutes. Your soup is ready, enjoy!

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