A deep white bowl with two handles filled with thick orange-brown soup, speckled with small vegetable pieces and spices, placed on beige fabric.

Ezogelin soup

A traditional Turkish soup made with red lentils, bulgur, and rice. Rich in protein and fiber, this hearty dish is full of aromatic spices, tomato sauce, and butter, giving it a silky texture and deep, comforting flavor. A wholesome and time-honored recipe perfect for any meal.

Super easy
45 Mins
4 Servings

Ingredients

  • Red lentils
    150 g
  • Bulgur
    30 g
  • Short-grain rice
    30 g
  • Onion
    1 pcs
  • Garlic
    2 Clove/s
  • Unsalted butter
    20 g
  • Cooking oil
    1 tbsp
  • Water
    1,5 L
  • Salt
     to taste

For the sauce

  • Unsalted butter
    20 g
  • Cooking oil
    1 tbsp
  • Tomato paste
    1 tbsp
  • Dried mint
    1 tsp.
  • Ground paprika
    1 tsp.
  • Black pepper
    0,5 tsp.
  • Water
    400 mL

Cooking instructions

  • 1.

    Peel and finely chop the onion, and mince the garlic.

  • 2.

    In a pot, melt the butter with a little vegetable oil to prevent it from burning. Add the onion and garlic, and sauté over medium heat for about 5 minutes until soft.

  • 3.

    Rinse the lentils, bulgur, and rice under running water. Add them to the pot, stir well with the onion and garlic, and cook for another 5 minutes, stirring occasionally.

  • 4.

    Pour in 1.5 liters of water, bring to a boil, then reduce the heat and simmer for 20 minutes until the grains are tender.

  • 5.

    While the soup is cooking, melt the butter with the vegetable oil in a small saucepan. Stir in the tomato paste, then add the dried mint, paprika, and black pepper. Pour in 400 ml of water, bring to a boil, and simmer for a couple of minutes.

  • 6.

    After 20 minutes, add the sauce to the soup, stir well, and bring to a gentle boil. Season with salt and simmer for another 10 minutes over low heat.