Spicy Turkish Bulgur Red Lentil Stew (Ezo Gelin Çorbası)

One of my favorite stews, Ezo Gelin Çorbası, is not only delicious but also a perfect example of vegetarian Turkish cuisine. It’s made with wholesome pantry ingredients and flavored with vibrant Turkish spices and lemon juice. This recipe is from my cookbook, SEBZE: Vegetarian recipes from my Turkish Kitchen.

If you’ve ever had Kırmızı Mercimek Çorbası, the famous pureed Turkish red lentil soup, you’ll love this hearty variation. It uses a southern Turkish staple, biber salçası, a red pepper paste which adds spice and richness. The nutty bulgur in this stew cooks quickly and absorbs flavors beautifully (for a gluten-free version, swap in quinoa).

Key Ingredients

• Red lentils: Known as kırmızı mercimek, split red lentils are a major staple in Turkish cuisine. They are a pulse that has had its outer skins removed and inner seed mechanically split in half. This makes them cook faster, with no need for pre-soaking. I love their mild, nutty flavour–they are highly nutritious too!
• Bulgur wheat: Another important ingredient for this stew and a staple in my Turkish kitchen. Bulgur is a whole grain, made from partially cooked, dried, and cracked wheat. I prefer coarse bulgur to give this stew texture. Substitute quinoa for a gluten-free option. 
• Turkish red pepper paste (biber salçası): I adore biber salçası, one of my favourite condiments, made from spicy or mild, juicy red peppers and chili peppers—it instantly adds vibrancy and depth to any dish, including this stew. You can make your own with my recipe, order it online, or substitute with a little more tomato paste. 
• Dried mint: Adds an instant freshness to the earthy red lentils and bulgur. It has a more concentrated flavor than fresh mint, so please use dried.
• Pul biber: Also known as Aleppo pepper, or Turkish red pepper flakes, it is one of my favorite everyday spices. It is moderately hot and coarsely ground and has a deliciously warming but not overpowering heat. Substitute with red pepper flakes, but keep in mind that they are spicier, so you will want to start with less.
• Extra virgin olive oil: I love extra virgin olive oil; it is my choice of fat for most of my cooking; it enhances the flavor of this stew beautifully, infusing the flavors of pul biber and dried mint, and comes with many health benefits, too.

How to Make Bulgur and Lentil Stew

• Soften the lentils. Heat 2 tablespoons extra virgin olive oil in a heavy, medium saucepan over medium heat. Add 1 medium yellow onion, finely chopped, and cook for 3 to 4 minutes, stirring often, until translucent. Rinse and drain 1 1/2 cups split red lentils, and add them to the onion, along with 7 1/2 cups hot water, partially cover and bring to a boil. Set the heat to medium-low and cook for about 25 minutes, stirring occasionally. Skim off any foam formed at the top.
• Soften the bulgur. Rinse a 1/4 cup coarse bulgur. Stir the bulgur, 1/4 cup double-concentrated tomato paste, 3 tablespoons sweet or hot Turkish red pepper paste, and 1 tablespoon dried mint. Season with salt and pepper, and combine well. Cover and cook for a further 10 to 15 minutes, until the bulgur is cooked. Add some more water if the stew appears to be too thick. 
• Make the infused oil. While the stew simmers, Heat 3 tablespoons extra virgin olive oil in a small pan, stir in 2 teaspoons dried mint and 1 teaspoon Aleppo pepper, and gently infuse over a low heat, stirring often, for 30 to 40 seconds. 
• Finish and serve. Once done, season the stew with the juice of 1 lemon, salt, and pepper. Pour the infused oil into the stew and combine well. Serve hot, with lemon wedges on the side.