Binnur's Turkish Cookbook

TurkishCookbook.com - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Tuesday, October 03, 2006

Red Lentil and Mint Soup

(Ezo Gelin Corbasi)

Red Lentil and Mint Soup
1/2 cup red lentils, washed and drained
1/4 cup fine grain bulgur, washed and drained
1/4 cup rice, washed and drained
2 tbsp olive oil or butter
1 onion, chopped
1 garlic clove, finely chopped
1/4 cup diced tomato, canned
2 tbsp tomato paste
4 or 5 cups chicken stock
1 tsp paprika
1/2 tsp cayenne pepper (optional)
1 tbsp dry mint
Salt
Pepper

Garnish:
2 tbsp butter
1 tsp dry mint

Saute the onion with olive oil for about 2 minutes, then add garlic and saute until the smell of the garlic comes out. Throw the diced tomatoes in and let them soften for about 10 minutes. Then add the rest of the ingredients. First cook on high heat to bring to boil then turn the heat down to simmer. Cook for about half an hour, stirring occasionally. Pour it into the blender and pulse 3-4 times. Pour it back into the pot. If it's too thick, add a little bit more hot chicken stock or water.

Melt the butter in a small pan. When you see the bubbles turn the heat off. Add the dry mint and stir. Pour it into the soup, stir and serve with lemon wedges.

Makes 4-6 servings.

* Before serving, always taste first as you may need to add more salt :)

Meal Ideas:
- Stuffed Zucchini and Apricot Dessert.

Labels:


36 Comments:

At 5:49 PM, Anonymous Anonymous said...

Red Lewntils or brown lentils, Binnur?

Isn't there another another Gelin Corba with yogurt ?

Also, would like to find out if you have a recipe for easy/breezy Su Borek? I'm looking for a KISS(keep it simple, stupid) version Su Borek recipe.

Cheers,

Gulacti

 
At 11:25 PM, Blogger Binnur said...

Hi Gulacti:)
It's red lentils, not the green ones. I think you are asking Dugun
Corbasi which I will post later.
Sure I have an easy Su Boregi recipe, which has been waiting so long
on my draft list. Thank you reminding me, I will post it soon for
you:)
It's nice to hear from you again:)
Cheers

 
At 5:24 PM, Anonymous Anonymous said...

You're so accomodatying of my recipe requests and I don't want to seem too demanding :) but after you post the Su Borek recipe, would you please be kind enough to post a Boza (not Salep) recipe. I'm making your Yesil Fauslye Karides Salata tonight, along with stuffed green bell peepers!!!! I put cumin in my version of the meat stuffing.

The reason I'vee not posted recently is I've been too busy preparing your delicious recipes!!!

I think Dugun Corbasi is what I was thinking about. Thanks so much for all your hard work here.I also like your international section.

Cheers,

Gulacti

 
At 11:24 PM, Blogger Binnur said...

Gulacti,
It is a pleasure to post some recipes for you:) any time as long as I
know what you asked for:) Sure I'll post the Boza recipe for you too,
it is time to have it...
Adding red pepper into Karides Salad makes it more juicy and
yummy....and absolutely try cumin in dolma:)
Cheers,

 
At 9:05 PM, Anonymous Joanna said...

Hi Binnur,
do you mean 1/2 cup already cooked red lentils? (the same goes with rice and bulgur)
thanks,
Joanna

 
At 1:25 PM, Blogger Binnur said...

Hi Joanna,
None of the ingredients are cooked:)

 
At 2:44 PM, Anonymous Anonymous said...

Hi Binnur,

can I use a pressure cooker and if so, for how long?

Thanks

 
At 4:44 PM, Blogger Binnur said...

Hi,
You may try using it, but I've never used one in my life. That's why I can't tell you how long:) Please let me know how it turns out..

 
At 9:49 PM, Anonymous Anonymous said...

Hi Binnur,

This was my first attempt at a Turkish meal... I made this and the apricot couscous. I'm really pleased with the results and the flavors were amazing! I can't wait to try more of your recipes!

Thanks!
Joy

 
At 5:01 PM, Blogger Binnur said...

Hi Joy,
I am glad you liked the recipes. If you like to cook, try them one by one, I'm sure you will enjoy them as much as I do:) Afiyet olsun

 
At 12:06 AM, Anonymous Anonymous said...

This soup was very tasty! I added a small amount of saffron just for fun, and I didn't blend it in the blender.... those were the only changes. It came out wonderfully, and I am looking forward to trying more of your recipes!! Thanks. Erica

 
At 6:53 PM, Blogger Binnur said...

Hi Erica,
I am glad you liked one of our favourite Turkish soups:) Sure, you
don't have to blend, actually even pulsing 2-3 times usually does the
trick. It gives the soup more consistency, close to original one. You should feel little pieces of bulgur and rice in your mouth:)
Enjoy it:)

 
At 2:10 PM, Anonymous Anonymous said...

really great soup. I taste it every time I visit Istanbul. Its good for the stomach aswell.

 
At 6:31 PM, Anonymous Anonymous said...

I am SO happy to find this website! My dear friend from Ankara used to cook for me often, and now we live too far apart. I really miss her comforting Turkish meals, and until now, it was hard to find any similar recipes!

This recipe looks similar to a simple soup that she made with red lentils, carrot, potato, mint and red pepper.

THANK YOU!!
Carey

 
At 11:21 PM, Blogger Binnur said...

Hi Carry,
Thank you, I am glad that I can help you cook some Turkish dishes that you love:) I think Red Lentil Soup is probably the one that you have been looking for, here is the address;
http://www.turkishcookbook.com/2005/10/red-lentil-soup.php

 
At 1:38 AM, Blogger Omar said...

Binnur,

Thank you for putting together such a wonderful site! I am continually amazed by the breadth of Turkish Cuisine.

I had a question regarding the use of Rice in turkish dishes. In america, which type of rice most closely approximates that used in authentic Turkish cooking?

-omar

 
At 8:47 PM, Blogger Binnur said...

Hi Omar,
Thank you:) I use long-grain rice- Uncle Ben's converted, original, for every recipe I post on my site.

 
At 1:12 PM, Anonymous Anonymous said...

I'm so excited that I've discovered your site! I can't wait to try some of the recipes. I am trying to find a recipe for a dish that we had in Turkey. It was cubed lamb, egg plant, and few other things, maybe even egg, that were all baked. Does that sound familiar?? Thanks so much for sharing your recipes!

 
At 4:33 AM, Anonymous Michael said...

Fabulous! My girlfriend is vegetarian and I vegan and I found this recipe after striking an interest in learning to cook Eastern. She was apprehensive at first but when we sat down to eat she/we were blown away. Such a wonderful soup! We substitued chicken stock with vegetable and butter for fake butter and it worked out fine. I made us some baba ganoush and pita chips for an app., sticking with the Near-Eastern, Far-Western theme. Thanks again :)

 
At 4:42 AM, Blogger Karen Hanim said...

Dear Binnur,
I have been using your online cookbook for a year and a half now. I am an American living in Turkey. I have looked for a cookbook for many many years that would explain how to cook Turkish recipes using American cooking terminology. Yours is fantastic and one of a kind. I can truly say that your recipes taste just like the stuff here in Turkey cooked by my Turkish friends. Your recipes although commonly eaten here are NOT commonly found in a Turkish cookbook, go figure!

Thanks for all of your work!!
Karen Hanım

 
At 1:08 AM, Blogger Asli Deniz said...

Great recipe for Ezo Gelin Corbasi. I tried many other recipies from Turkish cooking sites for this soup, but this recipe is by far the easiest and tastiest. Tesekkurler. Asli

 
At 12:54 PM, Anonymous Anonymous said...

thanks Binnur
iam a english lady living in didim turkey and this makes cooking easy for myself and my english husband
sheila

 
At 11:14 AM, Blogger Seraphina said...

Thanks so much for this recipe. I got back yesterday from Istanbul and was craving this soup for breakfast this morning as I am now accustomed to! I made it for dinner and it was great. I didn't have chicken stock so just used water with some salt and lemon juice. I also used fresh mint. Yum!

 
At 12:39 PM, Anonymous Anonymous said...

Hi Binnur,

I find your recipes to work for me very well. These are close to how my mom's cooking was and taste really good. This Ezo Gelin recipe is my favorite.

Thank you for this website.

-Alper

 
At 2:54 PM, Anonymous Anonymous said...

Hey Binnur! It's Charlotte again from Wisconsin! I have been using your website EVERYDAY for the last three weeks & I am so thankful for it! My daughter & I cook every night together, it has really been great bonding time for us as we run to the store to get new ingredients and prep them, pouring over new recipes & debating what we shall have. The best part is when we surprise her Baba with a new meal everyday, he has said he "misses the Turkiye a little less now that I get better food"! LOL I do have a request, if its possible. My Koja is Laz (from Rize) and I was wondering if you know any Laz recipes, I tried to look for them but they are all in Lazuri language (which I can't read). Do you happen to know any Laz recipes? Thank you!

 
At 10:10 AM, Blogger Binnur said...

Hi Charlotte,
Nice to hear from you again:)I have some recipes and will post for you and your daughter:)
Ellerine saglik,

 
At 8:14 PM, Anonymous Murat said...

Thanks Binnur. This website is my favourite when I need to suggest nice turkish dishes to my foreign friends. Feedbacks are great. Thank you very much:)

 
At 10:35 AM, Anonymous Anonymous said...

I lived in adana for 2 years in the early 1980s. The food was fantastic and the various drinks that the street venders had were great. There was one drink that was made from a root. It was brown and tasted a little like licorice. The vendor invited me to go with him to show me where he dug the root and how it was made. Do you know the name of the drink? I loved the fresh white cheeses they sold on carts and the provolone type cheese wraped in goat skin. Turkey made a big impression on me and I have been preparing Turkish food for years. All of my recipes are from my memories of food I ate in adana and eastern Turkey. The tomato pilaf in adana was fantastic too. I love your recipes here on this site. Thank you very much. Cok sal. I think that is the short way of saying thank you. I used to speak pretty good turkish but it has been almost 30 years and I am a little rusty.

 
At 11:32 AM, Blogger Binnur said...

Hi,
You have great memories about Turkey and Turkish food:)
The drink that you ask is called Shalgam. I may post it in the future.
Sen de cok sagol!

 
At 3:08 PM, Anonymous Sidse Ünal said...

Hi Binnur

I prepared the soup (again) tonight. And of course it turned out excellent. Elinize saglik.

Sevgilerimle Sidse Ünal

By the way - we just returned from Adana where I finally learned to make Tarhana (and topalak) - Adana style :-)

 
At 3:01 PM, Anonymous Anonymous said...

I think the drink wasn't shalgam because he/she says it is brown shalgam's color is deep red like purple and made from a kind of turnip. He/she sholud ask meyan its color is brown and famous in Adana as aslama. He is right, it is made with licorice (the root of Glycyrrhiza glabra).We bring from Turkey but I don't know if you can find it in America. It is our favorite cold drink in summer especially.

 
At 6:06 PM, Blogger Ethemcan said...

Binnur,

Your recipes are just to the point. I just tried the red lentil soup for the first time today and it turned out to be very nice (though a bit thick that my Spanish friends (who loved it) thought it was a purée, I think I should have added more water)

Many thanks!

 
At 3:12 PM, Anonymous Anonymous said...

Çok teşekkür ederim Binnur for this recipe! I have made kirimizi mercimek çorbası from your recipes but i never even noticed this which was my favourite when i was in İstanbul. I really have to try this tomorrow , I am on a diet and am always looking for healthy soups, (I just have to substitute oil and butter for spray oil).
I was wondering if you have a simple recipe for Dana etli fasulye, I think its called that... with the white beans? I am afraid i was looking and i cant spot it.
Great work and thank you so much for your recipes!
Greetings from Irlanda :):):)
~Amy~

 
At 3:49 PM, Blogger Binnur said...

Thank you Amy:) Here is the recipe;
Wednesday, November 15, 2006 Kidney Beans with Lamb (Kuzu Etli Kuru Fasulye)
http://english.turkishcookbook.com/2006/11/kidney-beans-with-lamb.html
Greetings from Canada:)

 
At 6:08 PM, Anonymous Zylo said...

I made this last week for lunches and was SO happy! I skipped the last mint and butter stage and just went with lots of lemon juice, though I think I'll try it next time when I have more patience. Plan on blogging about it so all my friends can make it too!

 
At 3:03 PM, Anonymous Anonymous said...

Hi Binnur .thank you for the soup recipe .know where I went wrong .keep posting they are marvellous and delicious meals .thank you again .paul

 

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