Ezogelin Soup is a spicy and buttery legume soup made with lentil, bulgur, rice and tomato paste. This hearty and absolutely delicious soup is a Turkish cuisine favorite, 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 of the Turkish cuisine, and if you have ever been to a Turkish restaurant, the chances are that you’ve already came across with this soup. It is typically served with Turkish flat bread (pide), butter and chili sauce and lemon wedges on the side.
You can have Ezogelin soup 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!Jump to Recipe
Traditionally in Turkey, a meal start with a soup. And Ezogelin Soup is definitely one of the most popular options and the nation’s favorite! 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 up to 5 days.
Cooking Instructions for Ezogelin Soup
This delicious and comforting soup doesn’t take long to prepare and there are 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 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!
I hope you enjoy the process of making this delightful soup as much as you enjoy eating it ! 🙂
Bon appétit! / Afiyet olsun!
- 1 tbsp olive oil
- 1 medium onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 1 tbsp tomato paste
- ½ tbsp red pepper paste
- ¼ TSP freshly ground black pepper
- ¼ TSP chili flakes
- ½ TSP salt
- ½ cup red lentil
- ½ cup bulgur
- ¼ cup rice
- 1 ½ litre vegetable stock or chicken stock
- 20 g butter
- ½ TSP chili flakes (replace with paprika if its too spicy for you)
- ½ TSP dried mint
- 4-6 lemon wedges
Cooking the Soup
- Put a large 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 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 the 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 sauce pan and add the chili or paprika and mint.
- Sauté the mixture on low heat for few minutes, then pour the butter garnish in the soup.
- Give it a good stir and serve in bowls with a nice crusty bread and a lemon wedge on the side.
Did you make this recipe?