Ezogelin Soup (Traditional Turkish Lentil Soup)

There’s a special comfort in a bowl of Ezogelin soup. The kind of comfort that instantly feels like home. Whenever I see it on a lokanta menu in Turkey, I order it without even thinking twice. This traditional red lentil soup combines simple pantry staples like rice and bulgur with a touch of tomato paste and mint, creating something deeply soothing and full of flavor.

It’s said to have originated in the southeastern part of Turkey and was traditionally served to brides on their wedding night; a meal that warms the heart as much as the stomach. At home, it’s one of the easiest, most satisfying soups you can make, ready in about 30 minutes from start to finish.

Serve it with a squeeze of lemon and a sprinkle of red pepper flakes for that signature lokanta-style taste.

A warm bowl of Turkish Ezogelin Soup made with red lentils, rice, and bulgur, topped with red pepper flakes.

Ingredients

• 1 cup red lentils

• 2 tablespoons fine bulgur

• 2 tablespoons rice

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon tomato paste

• 6 cups (about 1.4 liters) chicken broth or hot water

• 1 teaspoon salt

• 1 teaspoon dried mint

• ½ teaspoon red pepper flakes

• ½ teaspoon black pepper

Instructions

Rinse the lentils, bulgur, and rice under cold water until the water runs clear.

Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until soft and translucent.

Stir in the minced garlic and cook for another minute. Add the tomato paste and cook briefly to bring out its flavor.

Add the rinsed lentils, bulgur, and rice. Pour in the hot water or broth and season with salt, dried mint, red pepper flakes, and black pepper.

Cover and simmer on medium heat for about 20 minutes, stirring occasionally, until the lentils and grains are tender.

Blend the soup with an immersion blender if you prefer a smooth texture, or leave it slightly chunky for a rustic feel.

Serve hot, topped with extra red pepper flakes or a drizzle of melted butter infused with mint. A squeeze of lemon juice adds a lovely brightness.

Serving Suggestions

Serve with toasted bread, pide, or a simple green salad. Ezogelin soup keeps well in the fridge for up to 4 days and freezes beautifully for quick lunches or weeknight dinners.