SoupAppetizerMain Course

Ezogelin Soup

Name: Ezogelin Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: turkish
Ingredients: 200 g red lentil rinsed; 30 g fine bulgur rinsed; 2 tbsp vegetable oil; 1 pcs yellow onion finely chopped; 2 clove garlic minced; 1 tbsp tomato paste; 1 tbsp red pepper paste; 1 tsp dried mint; 0.5 tsp red pepper flake; 1.2 l water; 1 tsp salt; 0.5 pcs lemon for serving (optional)

This traditional Turkish Ezogelin Soup is a vibrant and comforting dish, featuring tender red lentils and fine bulgur simmered in a rich, aromatic tomato and red pepper broth. Infused with dried mint and a hint of chili, it offers a delightful balance of earthy flavors and a silky-smooth texture, perfect for a warming meal.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Easy
Per serving: 290 kcal

VeganVegetarian

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

200 gred lentil, rinsed
30 gfine bulgur, rinsed
2 tbspvegetable oil
1 pcsyellow onion, finely chopped
2 clovegarlic, minced
1 tbsptomato paste
1 tbspred pepper paste
1 tspdried mint
0.5 tspred pepper flake
1.2 lwater
1 tspsalt

garnish

0.5 pcslemon, for serving(optional)

Equipment

Large pot or Dutch oven (4-6 quart) · Chef's knife · Cutting board · Wooden spoon or spatula · Fine-mesh sieve · Ladle

The method

Step by step

1
Rinse the red lentils and fine bulgur thoroughly under cold running water in a fine-mesh sieve until the water runs completely clear, then set aside to drain.
About 2 min
Cook’s note: Rinsing removes starch and any impurities, ensuring a clearer, better-ttasting soup.
2
Finely dice the yellow onion and mince the garlic cloves.
Cook’s note: Uniformly dicing the onion ensures it cooks evenly and melts into the soup.
3
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering.
About 1 min
Cook’s note: A heavy-bottomed pot distributes heat more evenly, preventing scorching.
4
Add the diced yellow onion to the hot oil and sauté, stirring occasionally, for 5-7 minutes until the onion is softened and translucent.
About 6 min
Cook’s note: Cooking the onions slowly builds a sweet, foundational flavor for the soup.
5
Stir in the minced garlic and cook for an additional minute until it becomes fragrant, being careful not to let it brown or burn.
About 1 min
Cook’s note: Burnt garlic can impart a bitter taste to the soup, so keep a close eye on it.
6
Add the tomato paste and red pepper paste to the pot, stirring constantly for 2-3 minutes to cook out their raw flavor and deepen their color.
About 2 min
Cook’s note: Cooking the tomato and pepper pastes concentrates their flavor and enhances the soup's richness and color.
7
Stir in the dried mint and red pepper flakes, cooking for about 30 seconds until aromatic.
About 1 min
Cook’s note: Briefly toasting the dried spices in oil helps to release their essential oils and intensify their flavor.
8
Add the rinsed red lentils, bulgur, and 1.2 liters of water to the pot, stirring to combine all ingredients.
About 1 min
9
Increase the heat to high and bring the mixture to a rolling boil.
About 5 min
10
Once boiling, reduce the heat to low, cover the pot, and simmer gently for 25-30 minutes, or until the lentils and bulgur are completely tender and the soup has thickened.
About 27 min
Cook’s note: Stir the soup occasionally, especially towards the end of cooking, to prevent the lentils and bulgur from sticking to the bottom of the pot.
11
Stir in the salt, then taste the soup and adjust the seasoning as needed.
About 1 min
Cook’s note: Always taste and adjust seasoning at the end, as the flavors will have concentrated during simmering.
12
Ladle the hot Ezogelin Soup into bowls and serve immediately, garnished with a fresh lemon wedge for a bright, zesty finish.
Cook’s note: A squeeze of fresh lemon juice just before serving brightens all the flavors in the soup.

Per serving

Nutrition

72%Score

Calories: 290.1kcal
Protein: 14.3g
Carbs: 42.1g
Fat: 7.7g
Fibre: 8.2g
Sugar: 3.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This hearty soup is wonderful served with crusty bread for dipping. For an extra layer of flavor, you can drizzle a spoonful of melted butter infused with extra red pepper flakes (known as 'nane yağı' or 'pul biberli tereyağı') over each serving. It pairs beautifully with a simple green salad or a side of plain yogurt.

Storage

Store leftover Ezogelin Soup in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or broth if the soup has thickened too much.