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A rustic bowl of Turkish Ezogelin soup garnished with dried mint and a lemon wedge.

Authentic Turkish Ezogelin Soup (Bride's Soup)

A hearty and aromatic Anatolian soup featuring red lentils, bulgur, and rice, finished with a signature mint-infused butter drizzle.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 kişilik
Course: Soup
Cuisine: Turkish
Calories: 214
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 cup Red Lentils (thoroughly washed)
  • 1 tbsp Bulgur
  • 1 tbsp White Rice
  • 1 medium Onion (finely diced)
  • 2 cloves Garlic (minced)
  • ½ tbsp Red Pepper Paste
  • ½ tbsp Tomato Paste
  • 1 tbsp Butter
  • 4 tbsp Vegetable Oil
  • 1 tsp Red Pepper Flakes
  • ½ tsp Black Pepper
  • Salt (to taste)
  • 8 cups Hot Water (adjust for desired thickness)
For the Mint Topping:
  • 3-4 tbsp Vegetable Oil
  • 1 tsp Dried Mint

Equipment

  • Large Soup Pot: For sautéing and simmering.
  • Immersion Blender: To partially blend the soup for a thicker consistency.
  • Small Skillet: For preparing the mint-infused oil topping.
  • Whisk: To ensure the tomato paste is perfectly integrated.

Method
 

  1. Heat butter and oil in a pot. Sauté the diced onions until translucent and fragrant.
    Sautéing onions in butter and oil for a Turkish lentil soup.
  2. Add the minced garlic and sauté briefly, followed by the tomato and pepper pastes.
    Mixing Turkish red pepper paste and tomato paste into onions.
  3. Add red pepper flakes, salt, and the washed lentils, bulgur, and rice to the pot.
    Adding red lentils, bulgur, and rice to the soup pot.
  4. Sauté the grains with the paste for 2 minutes, then pour in the hot water.
    Pouring hot water over grains and lentils in a large pot.
  5. Simmer on medium-low heat until the lentils and rice are completely soft and tender.
    Simmering Ezogelin soup on a stovetop until the grains are cooked.
  6. Use an immersion blender to pulse the soup a few times (do not fully liquefy).
    Partially blending Ezogelin soup with an immersion blender for texture.
  7. In a small pan, sizzle the mint in oil for 30 seconds and drizzle over the hot soup.
    Preparing a dried mint oil drizzle in a small skillet.

Video

Notes

Always serve Ezogelin with a fresh lemon wedge. The citrus acid balances the earthiness of the bulgur and lentils beautifully. If the soup thickens too much as it cools (which it will!), simply whisk in some boiling water at 100°C (212°F) before serving to bring it back to life!