Turkish Ezogelin Soup With Red Lentils, Bulgur, and Rice

By
Elizabeth Taviloglu
Elizabeth Wilson Taviloğlu
Elizabeth Taviloglu
Food writer Elizabeth Taviloğlu learned Turkish cooking hands-on in Turkey where she has lived and traveled for more than 24 years.
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Updated on 07/6/21
Turkish 'Ezogelin' soup is hearty mix of red lentils, vegetables and spices.
Lilyana Vinogradova_Getty Images
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
187 Calories
9g Fat
19g Carbs
9g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 187
% Daily Value*
Total Fat 9g 11%
Saturated Fat 5g 26%
Cholesterol 20mg 7%
Sodium 2079mg 90%
Total Carbohydrate 19g 7%
Dietary Fiber 5g 17%
Total Sugars 2g
Protein 9g
Vitamin C 3mg 15%
Calcium 41mg 3%
Iron 3mg 15%
Potassium 458mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ezogelin (EZ'-oh gel-EEN') soup is a hearty and delicious Turkish soup made with red lentils, rice, bulgur, pepper paste, and Turkish spices. It comes from the Southeastern region of Turkey, and it's a great example of Turkish regional cuisine.

Ezogelin soup is similar to Turkish red lentil soup, but it is not strained through to make a smooth, creamy texture. The rice and bulgur are left whole or to cook in the soup, giving it a unique texture.

Ingredients

  • 1 medium onion, very finely chopped

  • 1 1/2 cups red lentils

  • 1/2 cup large-grain rice, such as Baldo

  • 1/4 cup coarse bulgur

  • 1 heaping tablespoon all-purpose flour

  • 4 tablespoons butter, or margarine

  • 2 tablespoons sweet red pepper paste, or tomato paste

  • 8 cups beef broth, or bouillon

  • 2 teaspoons salt

  • 1 teaspoon hot red pepper flakes, or to taste

  • 1 teaspoon dried mint, or to taste

  • Slice of lemon, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Melt 3 tablespoons of the butter or margarine in a large, covered saucepan. Add the onion, and fry until it becomes translucent and very tender.

  3. Next, add the flour, and stir until bubbly. Be careful not to let the flour brown or burn.

  4. Mix the pepper or tomato paste with 2 tablespoons of water, then add to the flour. Stir until well combined.

  5. Next, slowly add the beef broth while stirring. Continue stirring the mixture over high heat until it comes to a boil.

  6. Wash the red lentils, rice, and bulgur together in a fine wire strainer until the water runs clear. Add them to the boiling mixture. Add the salt, then reduce the heat, and cover the pan. If you are using bouillon, you may need to reduce the added salt. Let the soup slowly simmer until the rice and bulgur are very soft and the lentils have fallen apart after about 20 minutes.

  7. Melt the remaining 1 tablespoon of butter in a small skillet or pan. Add the hot pepper flakes and mint, and stir over the heat for a minute or two.

  8. Then, stir the butter and spices into the soup, and let it simmer a few minutes more. If the soup seems too thick, add a little more water or broth. Adjust the salt and spices to your taste.

  9. Serve a slice of lemon along with each bowl of soup as a garnish. You can also place small bowls of red pepper flakes and mint on the table to sprinkle on top of the soup.

  10. Enjoy.