🥣 Ezogelin Soup
Ezogelin is a Turkish red lentil soup thickened with bulgur and a little rice, flavoured with tomato paste, paprika and dried mint. It is thick, warming and mildly tangy, usually finished with a squeeze of lemon. It is served hot as a starter or a light meal.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 150 g red lentils, rinsed
- 40 g fine bulgur
- 30 g rice, rinsed
- 1 onion, chopped
- 1 tbsp tomato paste
- 1 tbsp olive oil
- 1 tbsp dried mint
- 1 tsp paprika
- 1.5 litres water
- Salt and lemon wedges
Method
- Soften the onion in the oil, then stir in the tomato paste and paprika for 1 minute.
- Add the lentils, bulgur, rice and water and bring to a boil.
- Simmer for 30 minutes, stirring now and then, until everything is soft and thick.
- Stir in the dried mint, season with salt and add a little hot water if too thick.
- Serve with lemon wedges.
How to make it lighter
- Use only 1 tsp oil for the base and skip any extra drizzle on top.
- A large bowl is filling for relatively few calories — eat it as a main with salad.
- Add extra lemon instead of more oil for flavour.
History
The soup is named after Ezo Gelin ('Ezo the bride'), a woman from a village near Gaziantep who is often credited with the recipe and whose life became the subject of folk songs and films. Today it is one of the most common soups in Turkish restaurants.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →