Ezogelin soup, also called Turkish bride soup, is a hearty red lentil soup with rice and bulgur, so it has more texture than a smooth Turkish lentil soup. Serve it warm with lemon wedges and black pepper. If you enjoy lentil-based one-pot meals, you may also like my red lentil khichdi.
Here are some easy soup recipes you can enjoy when weather is cold and lazy. Mushroom barley soup and Minestrone soup are soulful dishes. If you love Asian flavor, Vegan Manchow soup and veg wonton soup are a great option. If you love Indian flavors, you will enjoy eating venn pongal (savory) and shakkara pongal (sweet) apart from brown rice khichdi as one pot meals.
Ingredients
- rice, lentil & bulgar, soaked for few hours
- onion
- garlic cloves
- red bell peppers
- tomatoes
- ginger
- dried mint powder
- cumin powder
- red paprika or pul biber
- flour
- water
See recipe card for quantities.
Turkish Ezogelin soup recipe
Equipment
- Le crueset casserole or any deep saucepan
- Vitamix blender or any blender / food processor to puree
Ingredients
- ⅓ cup rice soaked for few hours
- ⅓ cup bulgur wheat soaked for few hours
- ⅓ cup red lentils soaked for few hours
- 2 tablespoon olive oil
Vegetables
- 1 onion, small
- 3-4 garlic cloves
- 1 piece ginger
- 2 red capsicums medium
- 2 tomatoes medium
Spices
- ½ tbsp. dried mint powder
- ½ tbsp. cumin powder
- ½ tsp. red paprika powder
- salt and black pepper as per taste
- 6 cups water add 4 cups at start, add 2 cups later if required.
- 1 tablespoon flour
- 1 tablespoon lemon juice
Instructions
- Heat olive oil and cook onions and ginger -garlic until they turn brown.
- Puree tomatoes and red pepper. Add this red pepper paste to onions.Continue to cook until the puree has reduced.
- Add flour along with salt to the pot.Now add spices and give it a stir.
- Add the rice ,bulgar and lentil mix. Add water, cover and cook until the bulgar has cooked.Once cooked, garnish with lemon juice and serve warm
- Serve Turkish Ezogelin soup hot with or without Turkish flatbreads.
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Instructions
Heat olive oil and cook onions and ginger -garlic until they turn brown.
Puree tomatoes and red pepper. Add this red pepper paste to onions.
Continue to cook on medium flame
Cook until the puree has reduced and is little dark in color.
Add flour and salt to the pot.
Now add spices and give it a stir.
7. Add the rice ,bulgar and lentil mix.
8. Add water, cover and cook until the bulgar has cooked.Once cooked, garnish with lemon juice and serve warm
Hint: A teaspoon pul biber will give you an authentic taste to this recipe.
Substitutions and Variations
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or banana peppers.
- Deluxe - You may add crispy onions on top and lemon wedges. You can also add some thyme to the soup if you donot want to add ginger-garlic.
- Kid friendly - You may add more vegetables like green peas, green beans and carrots.
- If you do not have ½ teaspoon pul biber (Aleppo pepper / or Turkish red pepper flakes), add ¼ teaspoon chilli flakes mixed with ¼ teaspoon paprika. Adjust according to your taste. You can even add vegetable stock to this recipe instead of water if you have it handy.
Equipment
- Le crueset pot / deep saucepan
- food processor
- mixing bowl
FAQ
It is believed that Ezo used to make this soul-warming soup in a desperate effort to win over her mother-in-law's cold heart.
Conclusion: Turkish Ezogelin soup is a warming one-pot meal for cold winter days.
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