A hearty red lentil, bulgur, and rice soup brightened with mint, pepper paste, and lemon
Ezogelin çorbası, literally “Ezo the Bride’s soup,” is a beloved Turkish lentil soup associated with Gaziantep and served throughout Türkiye. Unlike smooth mercimek çorbası, it keeps the comforting texture of red lentils, bulgur, and rice. A butter sauce of tomato paste, red pepper paste, dried mint, and pul biber is stirred in near the end so its fragrance remains vivid.
- Prep
- 15 mins
- Cook
- 45 mins
- Total
- 1 hour
- Serves
- 6
- Difficulty
- Easy
- Cuisine
- Turkish
The recipe
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Before you start
Rinse the lentils, bulgur, and rice separately until the water is mostly clear. Dice the onion finely so it disappears into the soup. Measure the paste and spices before beginning the butter finish because it cooks quickly.
Ingredients
For the soup
For the mint-pepper finish
For serving
Quantities change with servings; cooking times stay the same.
Equipment
- Large soup pot paid link
- Small saucepan paid link
- Fine-mesh sieve paid link
- Whisk paid link
- Wooden spoon paid link
- Ladle paid link
- Chef’s knife paid link
- Cutting board paid link
- Digital kitchen scale paid link
Method
Heat the olive oil in a large soup pot over medium heat and cook the onion for 7 to 8 minutes until soft without deep browning.
Add the lentils, bulgur, rice, water, and 12 g salt.
Bring to a boil, skim any foam, then reduce to a gentle simmer.
Cook partially covered for 30 to 35 minutes, stirring every few minutes, until the grains and lentils are very tender.
Add a little hot water if the soup becomes thicker than a pourable porridge.
Melt the butter in a small saucepan over medium-low heat.
Stir in the tomato paste and red pepper paste and fry for 2 minutes until glossy.
Add the dried mint, pul biber, and cumin and cook for 20 seconds.
Whisk 250 ml hot soup liquid into the spiced butter mixture until smooth.
Pour the mixture back into the soup and simmer for 5 minutes.
Taste and add up to 3 g more salt, keeping the soup thick but fluid.
Ladle into bowls, sprinkle with mint and pul biber, and serve with generous lemon wedges.
Chef’s notes
Stir more frequently near the end because lentils and grains settle and can catch on the pot.
Fry the pastes until glossy to remove their raw taste, but do not scorch the dried mint.
Thin the soup before serving; it continues to thicken as it stands.
Add lemon at the table so each diner controls the balance of acidity.
Tips and variations
Use mild or hot red pepper paste according to preference.
For a vegan version, replace the butter with 40 ml olive oil.
Blend only one ladle of soup if a slightly creamier body is desired while retaining the traditional grain texture.
The soup is excellent made a day ahead; loosen it with water during reheating.
Serve with
Serve in small bowls with dried mint and pul biber on top, placing lemon wedges and bread at the center of the table.
Storage
Refrigerate for up to 4 days. Reheat over low heat with additional water or stock until steaming. Freeze for up to 3 months; stir thoroughly after thawing.
Nutrition per serving (estimated)
- 330 kcal
- Calories
- 13 g
- Protein
- 49 g
- Carbohydrates
- 10 g
- Fat
- 9 g
- Fibre
- 5 g
- Sugar
- 730 mg
- Sodium
Allergens
Contains gluten from bulgur and milk from butter. Use certified gluten-free rice in place of bulgur only as a variation, and olive oil instead of butter for a dairy-free version.
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Questions
What is the difference between ezogelin and mercimek soup?
Ezogelin includes bulgur and rice and is usually left textured, while mercimek soup is commonly smoother and simpler.
Why add the paste mixture near the end?
Frying the pastes, mint, and pepper separately preserves their aroma and gives the soup a vivid finish.
Can I omit the rice?
Yes, although using both rice and bulgur gives the classic layered texture.
How thick should the soup be?
It should be hearty and spoon-coating but still pour easily from a ladle.
