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    Home / Soup / Ezogelin Soup

    Ezogelin Soup

    A velvety soup of red lentils, bulgur, and rice with dried mint, named for a legendary bride from Gaziantep.

    ⏱ 10 minPrep time
    🔥 35 minCook time
    🍽 6Servings
    🏷 SoupCategory
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    Ezogelin Turkish red lentil and bulgur soup with mint and lemon

    Legend says Ezo, a bride from Gaziantep, created this soup to win over her new mother-in-law, and her name has been attached to it ever since. Red lentils, fine bulgur, and a spoonful of rice simmer with tomato paste until thick and creamy, with dried mint and red pepper flakes stirred in at the end. Whether the legend is true, the soup has earned its place in the canon of Turkish home cooking. The name appears on menus from Istanbul to İzmir, always greeted with a smile and usually ordered with a squeeze of lemon.

    The bride’s soup, still warming tables

    The lentils and bulgur melt into each other, giving the soup body and a gentle nuttiness that plain lentil soup does not have. Dried mint and a swirl of minted butter add fragrance, while the chili gives it a warm, slow heat. It thickens as it sits, so keep a little extra water or broth on hand to loosen it back to soup consistency. Ezo’s soup is proof that the simplest ingredients, treated kindly, can carry a whole meal.

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    Step by stepInstructions

    1. Heat the olive oil and 1 tablespoon butter in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
    2. Add the garlic and cook 1 minute, then stir in the tomato paste and red pepper flakes.
    3. Add the red lentils, bulgur, rice, salt, and broth. Bring to a boil, then reduce the heat, cover, and simmer until the lentils and grains are soft, about 30 minutes.
    4. Puree the soup with an immersion blender until smooth but still slightly textured.
    5. Stir in the dried mint and simmer 5 minutes more. Adjust the salt and thin with water if needed.
    6. In a small pan, melt the remaining 2 tablespoons butter until it sizzles and turns golden, then pour it over the soup or drizzle it into each bowl.
    7. Serve hot with lemon wedges.

    💡 Chef tips & storage

    The soup thickens as it sits, so keep extra broth handy for reheating. The minted butter on top is traditional and worth the extra two minutes.

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    Recipe details

    Prep10 min
    Cook35 min
    Servings6
    CategorySoup
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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