Ezogelin soup (Turkish lentil, bulgur and rice soup) — ingredients and method
A hearty soup where lentils, bulgur and rice meet a tomato-and-onion base, finished with minty chili butter. Copy the ingredients to your room, tick off what's missing at the shop, and keep the steps open on your phone.
Serves 4 · 40 min
In short
Ezogelin soup for 4 takes ½ cup of red lentils, 2 tablespoons each of rice and fine bulgur, 1 onion, tomato and pepper paste and 6 cups of water, and is ready in about 40 minutes. Sauté the onion with the pastes, simmer everything with the grains for 25–30 minutes, then drizzle with butter sizzled with dried mint and chili flakes and serve with lemon.
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Ingredients
- Red lentils½ cup
- Rice2 tbsp
- Fine bulgur2 tbsp
- Onion1 medium
- Tomato paste1 tbsp
- Pepper paste1 tbsp
- Butter2 tbsp
- Water6 cups
- Dried mint1 tsp
- Chili flakes1 tsp
- Salt1 tsp
- Black pepper½ tsp
- Lemonto serve
Method
Rinse the lentils, rice and bulgur together in plenty of water and drain. Finely chop the onion.
Melt 1 tablespoon of the butter in a pot; cook the onion until translucent. Add both pastes and stir for 1–2 minutes until fragrant.
Add the lentils, rice and bulgur and stir for 1 minute; pour in the water and season with salt and pepper.
Bring to the boil, then simmer on low for 25–30 minutes, stirring now and then, until the lentils and rice are very soft. Loosen with hot water if it thickens, and keep stirring so it doesn't stick.
Ezogelin is traditionally served with its grains intact; if you prefer it smooth, give it one or two short pulses with a stick blender.
Melt the remaining butter in a small pan, add the mint and chili flakes and swirl for 15 seconds. Drizzle over the soup and serve with lemon.
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Frequently asked questions
What's the difference between ezogelin soup and red lentil soup?
Ezogelin adds rice and bulgur to the lentils, cooks the onion with tomato and pepper paste and is finished with minty butter; it's traditionally served with the grains intact. Classic lentil soup is cooked with carrot and potato and blended smooth.
Why does my ezogelin thicken and stick to the pot?
Rice and bulgur absorb water and thicken the soup, and it keeps thickening as it rests. Stir now and then, loosen with hot water, and keep the heat very low if your pot has a thin base.
How long does ezogelin keep, and can I freeze it?
It keeps 2–3 days in the fridge, and cooled portions freeze for 2–3 months. Add a splash of hot water when reheating and bring it to a boil.
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