Ezogelin Corbasi (Ezogelin Soup) is a spicy and buttery legume soup made with lentils, bulgur, rice and tomato paste. This hearty and absolutely delicious soup is a Turkish cuisine favourite, especially during the cold winter days. And the good news is that it is quite an effortless recipe and takes no time to prepare.
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Ezogelin Corbasi (Ezogelin Soup in Turkish) is one of the most popular soups in Turkey, a great example of Turkish regional cuisine. If you have ever been to a Turkish restaurant, the chances are that you've already come across this soup. It is typically served with Turkish flatbreads such as Bazlama or Pita Bread, butter and chilli sauce and lemon wedges on the side.
Traditionally in Turkey, a meal start with soup. And this lightly spiced soup is definitely one of the most popular options and the nation's favourite! It's also common to have this soup in the morning for breakfast, and it is a popular hangover cure for many.
Why This Recipe Works?
- You can have Ezogelin Corbasi as a starter (as Turkish people like to do) or it can also make up a perfect quick weekday meal on its own served with a bowl of green salad on the side.
- This soup is quite filling and indulgent!
- You can safely store the leftovers in the freezer for up to 3 months or in the fridge for up to 5 days.
- It's a very simple recipe to follow with step-by-step pictures and instructions.
- This soup freezes beautifully.
Ingredients and Substitutes
- Red lentils - These lentils are split and cook quickly. They’re great for making soup or dal and have a sweet and nutty flavor. They are widely used in Turkish cooking.
- Bulgur wheat - It is a staple in Turkey, Middle Eastern and Mediterranean countries. Bulgur is made from the cracked parboiled wheat and it is available in a range of grinds, typically fine, medium, coarse and extra coarse. You can use any size bulgur for this soup.
- Rice - It gives a creamy texture to the soup. Use any type of short-grain rice you have in your cupboard.
- Olive oil - use a good quality of olive oil or replace it with butter.
- Onion - Peel and roughly chop a medium size of brown, yellow or white onion.
- Garlic - Fresh garlic is a great flavouring that adds sweetness and nuttiness to dishes. You can use garlic powder or granules instead although I strongly suggest using fresh ones. Peel and roughly shop before adding to the soup.
- Tomato paste - It is the staple of Turkish cooking. It adds an umami flavour to the dishes as well as a bright red colour. You can find it in Turkish or Middle Eastern shops or buy online from Amazon .
- Red pepper paste - Turkish red pepper paste is a rich, delicious paste made with juicy, spicy red peppers and I use it quite often with my Turkish recipes. You can buy it from Turkish or Middle Eastern shops or online from Amazon.
- Vegetable stock or Easy Chicken Stock (Bone Broth) - For the best results, always try and use homemade or a good quality stock for your dishes. If using store-bought stock, check the seasoning before adding salt to your dish. Use Basic Homemade Vegetable Stock if you want to make this delicious soup vegan friendly.
Step-by-Step Instructions
This delicious and comforting soup doesn't take long to prepare and there are a few easy steps that you need to follow to achieve the best results:
Prepare the Soup Base
Heat a saucepan on medium heat and sauté the onions with olive oil until soft. Add garlic and sauté for a few minutes. Garlic burns quickly so make sure you stir continuously after adding the garlic.
Stir in the tomato and pepper taste and cook for a few minutes. You can omit the pepper paste and add an extra ½ tbsp tomato paste if you don't have it in your fridge but I like the distinctive taste of it in this soup.
Add red lentils among with the black pepper, chilli flakes and salt. Cook for a few minutes then add the bulgur and rice.
Cook the Soup
Pour in the vegetable stock or chicken stock and stir well to combine. Bring it to a boil and turn the heat down, simmer gently with the lid off for about 35 to 40 minutes until the legumes are softened.
Blitz
Remove the pan from the heat and then blitz the soup with a stick blender. The consistency of the soup is not meant to be smooth, therefore do not over blitz it. It should have granules of the cooked legumes.
If the consistency of the soup seems too thick, add more liquid and boil another minute until combined. If the soup is too thick, then boil it for another 5-10 minutes to reduce the liquid.
Garnish and Serve
To prepare the garnish, melt the butter in a small saucepan and add the chilli or paprika and mint. Gently sauté for a few minutes, then pour in the soup.
Give it a good stir and serve in bowls with a piece of nice crusty bread and a lemon wedge on the side. A bit of lemon juice in this soup makes a huge difference, and adds a great flavour!
Related Recipes
For more delicious and cosy soup recipes why not try:
- Yayla Corbasi (Turkish Yoghurt Corbasi)
This soup is warm with spices and very comforting, especially for winter nights. You can serve it with some Turkish flatbreads such as Bazlama (Turkish Bread), Homemade Pita Bread or Gozleme (Turkish Pancakes). They also pair perfectly with boreks such as Potato Borek, Spinach and Feta Borek or Turkish Rolls (Sigara Boregi).
Yes, this soup is freezer friendly. When the soup is cooled, transfer it to an airtight container and keep it in the freezer for up to 3 months. To reheat it, thaw it overnight and transfer it to a saucepan. Heat it up on low heat until it is piping hot.
Top Tip From the Chef
Use vegetable stock or water to turn this delicious soup vegan friendly. Also, replace the butter with olive oil for the chilli-mint garnish on the top.
I hope you enjoy the process of making this delightful soup as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
Ezogelin Corbasi (Ezogelin Soup)
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (chopped)
- 1 tablespoon tomato paste
- ½ tablespoon red pepper paste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon chili flakes
- ½ teaspoon salt
- ½ cup red lentil
- ½ cup bulgur
- ¼ cup rice
- 1 ½ litre vegetable stock or chicken stock
For Garnish
- 20 g butter
- ½ teaspoon chili flakes (replace with paprika if its too spicy for you)
- ½ teaspoon dried mint
- 4-6 lemon wedges
Instructions
Cooking the Soup
- Put a Dutch oven or heavy-based saucepan on medium heat and add olive oil.
- Add the onions and sauté until soft slightly browned then add the garlic, sauté for another minute.
- Stir in the tomato paste and red pepper paste and sauté for a few more minutes on low heat.
- Add freshly ground black pepper, chili flakes, salt, and red lentil, sauté for 2-3 minutes then add the bulgur and rice.
- Pour in the stock, give the mixture a good stir and bring it to a boil.
- Turn the heat down and gently simmer with the lid closed for 30 minutes or until the legumes are softened.
- Remove the pan from the heat and blitz the soup coarsely with a stick blender.
- If the soup seems too thick, then add a bit more water. If the soup looks too liquid, continue to boil the soup for another few minutes.
Preparing the Garnish
- To prepare the garnish, melt the butter in a small saucepan and add the chili or paprika and mint.
- Sauté the mixture on low heat for a few minutes, then pour the butter garnish in the soup.
- Give it a good stir and serve in bowls with a piece of nice crusty bread and a lemon wedge on the side.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
Ayla
This was such a fabulous soup! I can’t wait to make it again.
Marjorie
We all love this soup! Perfect soup for a weeknight, I do it in batches and freeze too.
Aisha
"Healthy and delicious!" Thats how my dinner guests described when I served this amazing soup as an appetiser. Will be doing it again.
Mary
It looks so delicious!
Ellen
This was awesome! Usually I have to add way more spices to online recipes to make them flavourful enough for me, but this one is just great.
Dana
Absolutely delicious! I skipped the blitzing and cooked until really soft. It was heavenly.
Wendy
First time trying this recipe and it’s a GEM! I will be making this again.
Isabel
This is delicious!! Easy to make with wonderful flavour. Thank you so much!
Will
This recipe is so simple and delicious! I made it as a meal prep for my lunch this work week and it worked perfectly! Thank you for this deliciousness!
Carrie
Delicious soup; so quick, easy and tasty. Definitely will be a favourite, quick and hearty dinner!
Rosa
This soup was delicious and I will be making it again.