Based in the Bay Area, WLK is Mikee and Jo — working parents of two loving and kind kids. They love sharing stories and tips at the intersection of work, life and kids.

Two takes on red lentil soup

Two takes on red lentil soup

As part of our five week budget honeymoon, we spent two weeks in Turkey. It was there that I discovered my love for red lentil soup aka “Ezogelin Corbasi“. Every chance I could, I ordered it! We even took a class to learn how to make Turkish food including this classic. Returning home, it became a staple in our household especially in the postpartum days! I have two recipes that’d I’d like to share. One is the traditional Turkish recipe and the second has an Italian twist on it. Both are delicious, FAST and do not require instant pots!

1. Turkish red lentil soup “Ezogelin Corbasi”

(recipe from alaturka cooking school) 

  • 250g red lentils, washed but not soaked
  • 50g bulgur, the coarse kind
  • ½ - 1 tbsp tomato paste
  • ½ -1 tbsp red pepper paste (you can find this at a middle eastern supermarket or at trader joe's)
  • 1 tbsp butter and a little vegetable oil
  • 1 tbsp dried mint (not to be substituted by fresh mint)
  • I tbsp red pepper, or more to taste
  • 5 cups fresh chicken stock or 1 broth cube
  • 1 tsp flour

Cook the lentils 15-20 minutes in 2-3 fingers high of water. Without salt, until they fall apart. If needed, foam can be skimmed off the surface whilst cooking. Set aside when ready. Melt the better with the oil in a different pan (large enough to hold thesoup), add the flour to make a light "roux", add the mint, theredpepper and the tomato and red pepper paste, while stirring constantly lest the mixture not to burn, then add thelentils, followed by cold water or stock, and bring to boil, still stirring. Add the bulgur once thesoupis boiling and add salt and pepper to taste.

Serve with lemon wedges and extra red pepper on the side.

2. Creamy Italian red lentils soup

  • 2/3 cup red lentils (won't be the same if you use any other kind of lentils)
  • 1/2 cup dry white wine or champagne (substitute extra chicken broth if you'd like)  - I use TJ’s $2.49 savignon blanc, good results!
  • 2 cups chicken broth
  • 3 slices of chopped bacon
  • 1/2 yellow onion finely chopped
  • 1 small parmesan reggiano rind
  • Fresh parsley chopped
  • Fresh grated parmesan 

Heat pot over medium-high heat and cook chopped bacon till crisp.  Remove bacon from pan and reserve.

Place chopped onion into oil in bottom of pan and turn down to medium heat. Cook till translucent and soft.  Add lentils and cook for 2-3 more minutes.

Turn heat up to high and add white wine.  Cook for 1-2 minutes and let wine reduce a bit.  Then add chicken broth, bacon, parmesan rind and bring to boil.

Reduce heat to medium low and simmer for about 15-20 minutes until lentils are soft and creamy.  Consistency should be like oatmeal (add more broth if too dry or cook longer if too soupy). Remove Rind.  Salt and Pepper to Taste.

Garnish with chopped parsley and parmesan cheese (or pecorino romano)

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