Ezo Gelin Corba (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.
Ezogelin soup 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.
You can have Ezo Gelin Corba 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, as the soup itself is quite filling and indulgent!
Traditionally in Turkey, a meal start with soup. And Ezo Gelin Corba 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.
I usually like to have this Ezogelin Soup along with the delicious Spinach Borek and with a bowl of green salad for a hearty dinner or lunch. You can safely store the leftovers in the freezer for up to 3 months or in the fridge for up to 5 days.
Ingredients for Ezo Gelin Corba
- 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 and red pepper paste - they are the staples of Turkish cooking. They add an umami flavour to the dishes as well as a bright red colour. Replace the pepper paste with tomato paste if you can't find it.
- Vegetable stock or chicken stock - 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 vegetable stock for vegan version of Ezo Gelin soup.
How to Make Ezo Gelin Corba?
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:
- Heat a sauce pan on medium heat and sauté the onions with olive oil until soft.
- Add garlic and sauté for 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 few minutes. You can omit the pepper paste and add extra ½ tbsp tomato paste if you if you don't have in your fridge but I like the distinctive taste of it in this soup.
- Add red lentils among with the black pepper, chili flakes and salt. Cook for few minutes then add the bulgur and rice.
- Pour in the vegetable stock or chicken stock and stir well to combine. Bring it to the boil and turn the heat down, simmer gently with the lid off for about 35 to 40 minutes until the legumes are softened.
- 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, so 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.
- To prepare the garnish, melt the butter in a small sauce pan and add the chili or paprika and mint. Gently sauté for few minutes, then pour in the soup.
- Give it a good stir and serve in bowls with a 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 flavor!
This soup is warm with spices and very comforting especially for winter nights. You can serve it with some Turkish flatbreads such as Bazlama, Homemade Pita Bread or Gozleme (Turkish Pancakes). They also pair perfectly with borek 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 in an airtight container and keep it in the freezer for up to 3 months. To reheat it, thaw it overnight and transfer it in 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. Replace the butter with olive oil for the chilli-mint garnish on the top.
Ingredients you might find handy
I hope you enjoy the process of making this delightful soup as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
Ezogelin Soup
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, chilli 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 chilli 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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Ayla
Perfect for winter