Ezogelin Corbası: Traditional Turkish Lentil Soup
Ezogelin corbası is a legendary Turkish soup that blends earthy red lentils with the satisfying texture of bulgur and rice. Seasoned with aromatic dried mint and vibrant pepper pastes, this hearty, nutrient-dense soup offers a deep, savory complexity that warms from the inside out. It is a rustic, pantry-friendly classic that is both budget-conscious and incredibly filling, making it a perfect wholesome meal for any occasion.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop simmering
- Cuisine: Turkish
- Diet: Vegan
Ingredients
2 tablespoons olive oil
1 medium onion, finely diced
3 cloves garlic, minced
1 tablespoon sweet paprika
0.5 teaspoon black pepper
0.5 teaspoon crushed red pepper flakes
1 medium tomato, diced
1 tablespoon tomato paste
1 tablespoon mild Turkish pepper paste (tatli biber salcasi)
1 cup red lentils, rinsed
0.25 cup fine bulgur
0.25 cup white rice
6 cups vegetable broth or water
1 tablespoon dried mint
Salt to taste
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion and sauté until translucent, then add the garlic and cook for another minute.
Stir in the tomato paste, pepper paste, paprika, black pepper, and red pepper flakes, cooking for 2 minutes to toast the spices.
Add the diced tomato, rinsed red lentils, bulgur, and rice, stirring to coat.
Pour in the vegetable broth and bring to a boil.
Reduce heat to low, cover, and simmer for 25-30 minutes until the lentils are soft and the grains are cooked.
Stir in the dried mint and season with salt to taste before serving.
Notes
Serve hot with a squeeze of fresh lemon juice and additional red pepper flakes on top. Store in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it cools, so add a splash of water when reheating.