Ezogelin Soup (Turkish Red Lentil Soup with Bulgur)
Oct 02, 2024, Updated Apr 14, 2026
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Ezogelin soup is a classic Turkish one-pot soup made with red lentils, coarse bulgur, and short-grain rice, simmered with tomato paste, dried mint, and Aleppo pepper. It is vegan, hearty without being heavy, and ready in about 40 minutes. A squeeze of lemon before serving is not optional, it is what makes the whole bowl come together.
I first had ezogelin soup in Turkey, both at a friend’s home where her mother made it from scratch, and at restaurants across the country. It is one of those soups that shows up everywhere in Turkish cuisine alongside Turkish red lentil soup, from home kitchens to neighborhood lokantalar, and for good reason. What I love most about it is the texture: hearty and thick from the lentils and bulgur, but still light enough that you finish a bowl and feel satisfied rather than heavy. The dried mint is what gives it its distinct flavor and I would not make it any other way.
The Story of Ezogelin Soup
Ezogelin Çorbası literally mean “Ezo the Bride Soup”. It’s a comforting Turkish dish that carries a beautiful story. Legend has it that Ezo, a bride from southeastern Turkey, created this soup in an effort to win over her demanding mother-in-law.
Over time, her humble yet flavorful creation became a symbol of resilience and warmth, shared in homes across Turkey. Simple, hearty, and packed with flavor, Ezogelin Çorbası is a reminder that the best dishes are often born out of love, tradition, and the need for comfort in life’s toughest moments.
A Few Notes Before You Start
Use coarse bulgur, not fine: This is the most important ingredient note in the recipe. Coarse bulgur absorbs the liquid as the soup simmers and gives it body and texture. Fine bulgur will dissolve into the broth and leave you with a flat, grainy consistency instead of the thick, hearty texture that makes this soup what it is.
Use short grain rice: When making soup, it’s best to use short grain rice such as arborio or Egyptian rice. It adds texture to the soup and the grains don’t stay separated.
Do not skip the dried mint: Dried mint is non-negotiable here. It is the flavor that defines ezogelin soup and sets it apart from a standard lentil soup. Fresh mint is not a substitute. the dried version has a completely different character that works specifically with the tomato paste and Aleppo pepper in this recipe.
The lemon juice goes in at the end: Do not add it while cooking. Add it right before serving so it stays bright and fresh rather than cooking off into the broth.
How To Make Turkish Ezogelin Soup
Build the base: Heat olive oil in a pot over medium-high heat. Sauté the onion until golden and translucent. Add the tomato paste, dried mint, and Aleppo pepper and cook for a couple of minutes so the tomato paste releases its color and the spices bloom in the fat. This step builds the depth of the soup, do not rush it.
Add the dry ingredients: Add in the minced garlic, red lentils, bulgur and rice. Stir to combine and cook for a minute. Pour in the water or broth, and bring the soup to a simmer.
Simmer until done:Reduce heat to medium, cover, and cook for 25 to 35 minutes until the lentils, bulgur, and rice are completely cooked through. Stir occasionally and add more water if the soup thickens too much before everything is cooked.
Finish and serve: Add the lemon juice right before serving. Ladle into bowls and top with chopped parsley if desired.
Recipe Tips
- Make sure to stick to the ratios mentioned in the recipe. Since you’ll be using red lentils, rice and bulgur, it’s important to keep the ratio as is so the soup comes out perfectly.
- If the soup is too thick, add a splash more water or broth and stir over medium heat until it loosens to your liking.
- If you like this ezogelin soup to be a bit spicier, add in a touch of cayenne pepper or crushed red pepper.
- Instead of tomato paste, you can use homemade pepper paste for more color and flavor.
Serving Suggestions
Ezogelin soup is a complete meal on its own. A warm piece of no knead bread alongside it is the most natural pairing and is great for soaking up the broth. A simple fresh salad on the side works well too if you want to round out the meal.
Storage
Let the soup cool completely before storing. Refrigerate in an airtight container for up to 7 days. The lentils and bulgur will continue to absorb liquid as the soup sits, so add a splash of water or broth when reheating over medium heat.
Ezogelin soup also freezes well for up to 4 months. To reheat from frozen, place directly in a pot with half a cup of water over medium-low heat and stir until thawed and warmed through.
Frequently Asked Questions
Turkish red lentil soup (mercimek çorbası) is a smooth, blended soup made with only lentils. Ezogelin soup is textured and unblended, with bulgur and rice cooked alongside the lentils, giving it a much heartier consistency. The dried mint and Aleppo pepper also give it a distinct flavor profile.
No. Fine bulgur dissolves too quickly and will not give the soup its characteristic texture. Coarse bulgur is what makes ezogelin soup thick and hearty. If you cannot find coarse bulgur, quinoa is a better substitute than fine bulgur.
While traditionally this soup doesn’t container any other vegetables beside onion and garlic, you can put your own spin on it by adding some finely chopped carrots or leek.
Yes, this soup doesn’t container meat, egg or dairy, therefore it’s vegan.
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Ezogelin Soup
Ingredients
- 2 tbsp olive oil
- 1 white onion , chopped
- 2 tbsp tomato paste
- 1 tbsp dried mint
- 1 tsp Aleppo pepper
- 3 cloves garlic, minced
- 1 cup red lentils
- 1/3 cup coarse bulgur
- 1/4 cup short grain rice
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 6-8 cup water , or stock
- 2 lemons, juice of
Instructions
- Heat the olive oil in a pot over medium high heat.
- Saute the onion until golden and translucent.
- Add in the Tomato paste, dried mint and Aleppo pepper. Stir to combine and cook for a couple of minutes so the tomato paste releases its color and aroma.
- Add in the garlic followed by the red lentils, bulgur and rice. Season with salt and pepper and add in the water or stock.
- Bring to a simmer, turn the heat to medium and cover the pot with the lid. Cook for 25 to 35 minutes until the lentils, bulgur and rice are cooked completely.
- Add the lemon juice before serving.
Video
Notes
- You can use water, chicken or vegetable broth to make this recipe.
- If looking for a gluten free option, please use quinoa instead of bulgur.
- Store the leftovers in an airtight container and refrigerate for up to one week. You can reheat ezogelin soup in a saucepan over medium heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Wondering if anyone has made this yummy sounding soup with brown rice? Since it takes longer to cook than the lentils & bulgur, I would cook it separately and combine at the end. How much less liquid should I put in the soup since the rice will cook in another pot?
Hi Cindy, I would recommend adding the brown rice to the soup prior to bulgur and lentils, once the rice is about 90% cooked, add in the bulgur and lentils. You want the rice to cook in the same pot so it can release its starch to thicken the soup, also, it would combine much better with the rest of the ingredients.
This is my taste of Turkey and a soup I always make when I have a cold. Healthy and comfort food
I recently traveled to Turkey and made this type of soup during a cooking class. But they didn’t give us a printed recipe, so google lead me here. I followed the recipe exactly and was very happy with the results. It’s quick to make, cheap ingredients, and filling! This will go into my regular soup rotation.
super easy and really delicious, both hubby and I love it!
I’m making this recipe for the second time. We loved this recipe! It reminded us of Turkish cooking. This time I’m adding half the amount of Aleppo pepper. It was pretty spicy for us the first time but comforting and delicious just the same.
Glad you enjoyed this Rebecca!
Simple to make, but amazing, super comforting and flavorful results. Loved it.
Loved this simple delicious recipe. First time making bulgar will try your Turkish bulgar Pilar next.
I made this soup according to the recipe except I used fresh mint rather than dried. It is simple and delicious. I appreciate vegetarian recipes that are filling and delicious
Glad you liked it John!