Ezogelin Çorbası, aka Ezogelin Soup, is a traditional Turkish dish that is characterised by a balance of bold chilli, smoky sweet paprika, and refreshing mint flavours. It’s chock-full of grains and lentils that add heartiness to the dish. It’s simple to make and although it’s a spicy and hearty soup, it’s perfect for any time of the year.
Nutritious, delicious, and a side of curious
This soup is low in salt and saturated fats (if you skip the melted butter topping in the original recipe), and is a good source of dietary fibre, plant-based protein, thiamin (vitamin B1), niacin (vitamin B3), and heaps of other healthy goodies.
As a curious side note, Ezogelin Çorbası (which translates as “The Soup of Ezo the Bride”) has a pretty interesting backstory that has been weaved into modern Turkish folklore. Have a read on Cook Eat Live Vegetarian’s blog.
Ingredients (serves 4-6)
- Brown onion: 1 medium, finely diced
- Tomato: 1 medium, skinned, seeded, and finely diced (to save yourself time you could substitute this for 80g of tinned whole or diced tomatoes)
- Red lentils: 1/2 cup (90g)
- Long grain rice: 1/4 cup (50g)
- Bulgur wheat: 1/2 cup (50g), preferably fine grit
- Vegetable stock: 6 cups (~1500mL), preferably no added salt
- Extra virgin olive oil: 2 tablespoons
- Butter: 2 tablespoons
- Garlic: 2 minced cloves
- Tomato paste: 2 tablespoons
- Paprika: 2 tablespoons
- Red chilli pepper: 1/2 teaspoon (I used dried cayenne pepper but you could use a fresh chilli)
- Dried mint: 1 tablespoon
- Cracked pepper: to serve
- Lemon: wedges, to serve
- Croutons or bread: to serve
Allergies and substitutions
The recipe reproduced here contains gluten (bulgur wheat) and dairy products (butter). Quinoa would work well as a bulgur substitute, and olive oil could be substituted for butter.
- In a medium-sized saucepan, heat the olive oil and butter over medium heat. Add the onion and garlic and gently cook for about 2 minutes, or until soft but not brown.
- Stir in the tomato paste, tomato, paprika, and chilli pepper.
- Add the lentils, rice, and stock.
- Cover the saucepan and bring the mixture to a boil.
- Once boiling, lower the temperature to a simmer and leave for about 30 minutes, stirring occasionally, until the rice is cooked and the lentils have blended with the stock.
- Add the bulgur and mint, season with black pepper, and cook for another 10 minutes, stirring occasionally. If the soup is too thick you can add a little water.
- Serve with lemon, cracked pepper, croutons/bread, and extra mint if desired.
If you make this soup (you really should!) let me know what you think by adding a comment below – I’d love to hear your thoughts!