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Turkish

Ezogelin çorbası

Vegetarian

A hearty Turkish soup of red lentils, bulgur and a little rice, coloured with tomato paste and paprika and finished with dried mint sizzled in butter.

Ezogelin çorbası is a Turkish soup from Türkiye, ready in about 50 minutes and made with red lentils, bulgur wheat and dried mint. It serves 6 and is rated easy to cook.

Start cooking
A serving of Ezogelin soup
Photo: Matt Krause from Istanbul, Turkey / Wikimedia Commons · CC-BY-2.0
Prep
10 min
Cook
40 min
Total
50 min
Serves
6
Level
Easy
Calories
224

Ingredients

6 servings

To finish

Equipment

Method

  1. Step 1

    Melt the butter (opens in a new tab) in a large pot and soften the onion (opens in a new tab). Stir in the tomato paste (opens in a new tab) and paprika (opens in a new tab) and fry for a minute.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    Add the lentils, bulgur (opens in a new tab), rice and stock. Bring to the boil, skim, then simmer partly covered, stirring now and then, until the lentils collapse and the grains are soft.

    • 30 min
    • medium-low heat

  3. Step 3

    Season with salt and pepper (opens in a new tab), add a little hot water if it is too thick, and crumble in half the dried mint (opens in a new tab).

    • 2 min

  4. Step 4

    Heat the finishing butter (opens in a new tab) until foaming, take off the heat and add the remaining mint and the chilli flakes (opens in a new tab). Drizzle over the bowls and serve with lemon (opens in a new tab).

    • 2 min
    • medium heat
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Gaziantep, Türkiye · Commonly attributedMore food from Türkiye
Dish
Lunch · Dinner · Breakfast · Soups
Cooking method
Simmered
Taste
savoury, earthy, herby, mild
Diet
Vegetarian (lacto-ovo) · No nut ingredients
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-fat
With the listed swaps: Vegan, Plant-based, Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
Good for
One-pot · Budget-friendly · Freezer-friendly · Everyday · Meal-prep friendly
Cook more with
Red lentils · Bulgur wheat · Dried mint · Butter · Onion · Tomato paste
Techniques
Boiling · Simmering

Allergens

  • Contains, can be adapted: Milkfrom butter
  • Contains: Wheatfrom bulgur wheat
  • Contains: Glutenfrom bulgur wheat, vegetable stock
  • May contain: Celeryfrom vegetable stock

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

224 kcal per serving

Estimated

1 serving ≈ 322 g · recipe makes 6

Where the energy comes from

  • Protein 17%
  • Carbohydrate 56%
  • Fat 27%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy224 kcal70 kcal
Protein9.9 g3.1 g
Carbohydrate32.6 g10.1 g
Net carbohydrate27.7 g8.6 g
Sugars——
Added sugars0 g0 g
Fibre4.9 g1.5 g
Fat6.9 g2.1 g
Saturated fat3.9 g1.2 g
Trans fat0.2 g0.1 g
Cholesterol15 mg5 mg
Sodium1181 mg367 mg
Salt equivalent3 g0.9 g
Vitamins & minerals per serving
Potassium
366 mg
Calcium
38 mg
Iron
3.3 mg
Magnesium
36 mg
Vitamin A (RAE)
95 µg
Vitamin C
4 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
91 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: lemon.
  • Red chilli flakes: Ground cayenne (FDC 170932) used as a stand-in for dried chilli flakes such as pul biber or Aleppo pepper.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Don't blend it — ezogelin is meant to keep a little texture from the bulgur and rice.

Serve with

  • With lemon wedges and warm bread; in Türkiye it is also a popular breakfast soup.

Storage

  • Keeps 4 days in the fridge or 3 months frozen. It thickens as it stands.

Reheating

  • Reheat with water or stock to loosen.

History

Popular tradition names the soup after 'Ezo the bride' (Ezo Gelin), a young woman from a village near Gaziantep.

Confidence: Commonly attributed

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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