Turkish red lentil soup with lemon

Serves about 24 with sides (see below)

While most lentil soups lean toward dense, earthy flavors, this one is astonishingly light, the heartiness of lentil, onion and garlic offset by cooling mint and bright, fresh lemon. Known as Ezo Gelin Çorbası (“Ezo the Bride Soup”), it’s beloved throughout Turkey and a reliable go-to for vegetarians traveling the country. It’s also the dish I most often prepare for the first night of a retreat, served with warm crusty bread, a green salad, sliced hard cheese and watermelon.

Ingredients

•½ cup olive oil
•4 onions, chopped
•2 tbsp minced garlic
•4 vegetable bouillon cubes (I like Not Chick’n brand)
•26 cups water
•5 cups red lentils (2 lbs)
•1¼ cups basmati rice
•1 cup tomato paste (6 oz can)
•1½ tbsp paprika
•2 tbsp dried mint
•1 tbsp salt
•Cayenne pepper, to taste
•3 lemons, cut into wedges, for serving

Instructions

1. Sauté the aromatics:
   Heat the olive oil in a large soup pot over medium-high heat. Add the chopped onions and cook, stirring occasionally, until they begin to brown, about 10–15 minutes. Add the minced garlic and sauté for another 2 minutes.
2. Simmer the base:
   Add the lentils, rice, bouillon cubes, and water. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the lentils and rice are soft, about 30–45 minutes.
3. Season and blend:
   Stir in the tomato paste, paprika, dried mint, salt, and cayenne. Simmer for another 5–10 minutes, stirring regularly so the flavors meld and the soup thickens slightly.
4. Purée:
   Using an immersion blender, blend the soup until smooth. (If you prefer a little texture, blend only partially.)
5. Serve:
   Ladle into bowls and serve hot with lemon wedges on the side for squeezing over each portion.