Ezogelin Cobasi has been cherished for generations in Turkey, passed down from one kitchen to another. The hearty combination of red lentils, bulgur wheat, aromatic spices, and fragrant herbs creates a symphony of filling, comforting, nourishing, and downright deelish flavors. Like Turkish oilive oil Kereviz, this is an effortless meal to whip up!
Ezogelin Cobasi is commonly called "Bride's Soup" in Turkey. Legend has it that a woman named Ezo became famous for her remarkable culinary skills in southeastern Turkey. Ezo's reputation as an exceptional cook spread far and wide, and her soup became a beloved dish in the region.
As the story goes, Ezo was married several times, and her life was said to be filled with hardships and challenges. Getting married just one time can be challenging!. The soup became associated with her name as a tribute to her talent and resilience in the face of adversity.
Ezo's marriage to a man from a distant town took her away from her hometown and into an unfamiliar environment. To cope with her longing for her hometown and the difficulties she faced in her new life, Ezo created this soup, which quickly gained popularity and became a symbol of her culinary prowess. The soup was named "Ezogelin Cobasi" in her honor, celebrating her culinary legacy and the enduring spirit of a bride who triumphed over challenges.
Get your apron on, sharpen those knives, and let's start cooking this hearty Turkish delight!
🥰Why you are going to adore the ever-loving heck outta this recipe
✊Vegan AF: This Turkish lentil soup recipe showcases the incredible flavors that can be achieved without animal products. All my Turkish Recipes are completely plant-based!
🌿Simple and Healthy Ingredients: Packed with protein-rich red lentils, rice and hearty bulgur wheat, Ezogelin Cobasi provides complete protein and is mineral rich.
☝️One Pot Meal: Whether you prefer to simmer it on the stovetop, cook it in an Instant Pot, or use a pressure cooker, Ezogelin Cobasi requires just one pot to prepare. Minimal cleanup, y’all. The only reason you might use a second pot is if you make the optional chili oil to garnish it with.
✅Tested and Approved Worldwide: Like all the recipes on my blog, this Ezogelin Cobasi recipe has undergone extensive tweaking and testing to ensure it works flawlessly, and is delicious. Not only have I meticulously fine-tuned the flavors, but it has also been put to the test by a team of dedicated recipe testers across the globe. Regardless of your location, ingredient availability, or kitchen gear, be assured that this recipe has been perfected to work seamlessly anywhere.
🍅Notable ingredients and substitutions
Red lentils, known as "mercimek" in Turkey, are a nutritional powerhouse packed with plant-based protein, dietary fiber, and essential vitamins and minerals. In this recipe, red lentils contribute to the soup's creamy texture and provide a substantial source of protein, same as they do in the Indian lentil soup- masoor dal. If red lentils are unavailable, you can substitute with other varieties of lentils, such as green or brown, adjusting the cooking time accordingly.
Turkish Red Pepper Paste
Tatli biber salcasi adds a burst of flavor and a hint of sweetness to Ezogelin Cobasi. This traditional Turkish ingredient, which is featured in everything from lahana sarma to barbunya pilaki is made from sweet red peppers that are roasted, pureed, and then mixed with salt and sunflower oil. If you can't find tatli biber salcasi, substitute it with tomato paste. If you prefer a spicier soup, use aci biber salcasi instead.
Dried mint, or "kuru nane" in Turkish adds a refreshing and aromatic overtone to Turkish soups like this one and yalya corbasi (mint and yogurt soup). If you don't have dried mint, you can use fresh mint leaves, finely chopped, or otherwise leave it out.
Cracked wheat is in SO MANY FREAKING Turkish recipes it’s downright wacky! It is rich in fiber, B vitamins, and minerals like iron and magnesium. In Ezogelin Cobasi, bulgur adds a delightful texture and a nutty flavor to the soup. If you prefer a gluten-free option, you can substitute bulgur with quinoa.
While short-grain white rice is typical, you can also use long grain, or even brown rice in this dish. If using brown rice, or another whole grain rice, expect it will take a little longer to cook, and may need some extra water or vegetable stock added as needed for the perfect consistency.
📖 How to make ezogelin soup
I am gonna grab you by your lovely bejeweled hand, and together we will swim through oceans of aromatic lentil soup to the chili oil promised land beyond. Or you can follow along with the easy-to-print recipe card towards the bottom of this page.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for approximately four minutes until they become translucent and aromatic.
Stir in the garlic, sweet paprika, ground black pepper, crushed red pepper flakes, diced tomato, tomato paste, and Turkish pepper paste.
Cook for a few minutes, stirring occasionally, until the tomatoes soften and release their juices, creating a flavorful base for the soup.
Rinse the red lentils under cold water to remove any debris, then add them to the pot along with the vegetable stock (or water). Stir well to combine all the ingredients, ensuring that the lentils aren't clumped up.
Raise the heat to high to bring the pot to a boil. Once boiling, add the rice, coarse bulgur, dried mint, and salt. Give it a good stir to incorporate all the ingredients. Placing a lid on the pot, reduce the heat to medium to maintain a steady simmer.
Allow the fragrant Turkish soup to simmer over medium heat for approximately 25-28 minutes, or until the lentils and rice are fully cooked and tender. If you are using whole red lentils instead of split red lentils, they may require a bit longer cooking time and some additional water. Stir the soup occasionally to prevent any sticking, and if desired, adjust the consistency by adding water if it becomes thicker than desired.
While the soup is simmering, you can prepare the optional chili oil topping. In a small saucepan, heat the olive oil over medium heat.
Stir in the paprika, chili flakes, and salt, and urn off the flame. As the oil cools, the spices become fragrant, infusing the oil with a delightful kick.
Once the soup is ready, taste and adjust the seasoning if needed. Serve it hot, garnished with a drizzle of the optional chili oil for an extra layer of flavor.
You can also add a spoonful of plant-based yogurt, shatta sauce if you want some spice, or fresh herbs as additional toppings to complement the soup's taste and presentation.
Lentil soup goes with everything! You could straight up serve it with caramel corn and no one would be mad. But here are some probably more suitable things you could consider serving alongside this hearty soup:
Considered serving Ezogelin alongside harira, or loubia, a hearty white bean stew spiced with Middle Eastern flavors. The creaminess of the soup and the comforting flavors of the spiced beans blend harmoniously, offering a nourishing and satisfying meal.
For a Middle Eastern feast, consider serving the lentil soup alongside baharat roasted oyster mushroom shawarma or seitan kofta. Pile them onto freshly grilled pita bread, drizzle with tahini sauce, and enjoy the interplay of textures and flavors as you indulge in this delightful fusion of cuisines.
What the heck is for dessert after such a yummy meal!?!
👍Perfect Consistency: If you find that the soup is too thick for your liking, incorporate additional liquid such as water or vegetable stock. On the other hand, if the soup appears too runny, simmer it for an additional 5-10 minutes to allow some of the liquid to evaporate, resulting in a thicker consistency.
🍥Smooth and Creamy: If you prefer a smoother texture in your soup, simply blend a portion of the soup until desired smoothness is achieved. This method helps create a creamy and velvety consistency while still maintaining the dish's essence.
🤩Make it pretty: Ezogelin Cobasi looks way sexier with some nice fresh garnishes, such as freshly chopped parsley, a drizzle of lemon juice, a dash of chili oil, sprinkle of paprika, or a spoonful of plant-based yogurt swirled in.
⏳To save time: prepare a larger batch of Ezogelin Cobasi and portion some of it out to freeze, so you can have a nourishing meal on hand any time. Someone did this for my wife and I when we had our first child. We made a tradition out of it ourselves. When we know someone who has had a baby, we load up their freezer with soups and this is always a much-appreciated gift.
❄️See ya later, ‘frigerator: Transfer any leftover soup to an airtight container once it has completely cooled down. Place the container in the refrigerator and store for up to five days. Ensure the lid is tightly sealed to maintain freshness and prevent any odors from seeping into the soup.
🔥Stovetop reheating: When ready to enjoy the leftovers, pour the desired amount of soup into a saucepan. Heat the soup over medium-low heat, stirring occasionally, until it reaches the desired temperature. Avoid boiling the soup as it may affect the consistency. Add a splash of water or vegetable stock if needed to adjust the thickness.
☢️Microwave reheating: For a quick reheating option, transfer the soup into a microwave-safe bowl. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters. Heat the soup in the microwave on medium power in short intervals, stirring in between, until it is thoroughly heated. Adjust the timing based on your microwave's power to avoid overheating.
You better believe it! Allow it to cool to room temperature first, and ladle it into small portions in airtight containers for easy thawing. Make sure to label the containers and write the date on them. You can freeze the soup for up to three months! When you are ready to use the soup, thaw the containers in the refrigerator overnight before following the heating instructions below.
✌️My favey dishes to serve with ezogelin:
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Ezogelin Cobasi (Turkish lentil soup)
- 2 tablespoons olive oil
- 1 medium size onion small dice
- 3 cloves garlic minced
- 1 tablespoon sweet paprika
- ½ teaspoon ground black pepper
- ½ teaspoon crushed red pepper flakes
- 1 medium tomato diced
- 1 tablespoon tomato paste
- 1 tablespoon tatli biter salcasi mild Turkish pepper paste
- 1 ⅔ cups red lentils
- 9 cups unsalted vegetable stock or water
- ¼ cup white rice or brown rice
- ¼ cup coarse bulgur
- 1 tablespoon dried mint
- 1 teaspoon salt
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for four minutes until they become translucent and fragrant.
- Stir in the garlic, sweet paprika, ground black pepper, crushed red pepper flakes, diced tomato, tomato paste, and tatli biber salcasi to the pot. Cook for a few minutes, stirring occasionally, until the tomatoes soften and release their juices.
- Rinse the red lentils under cold water and add them to the pot along with the vegetable stock (or water). Stir to combine all the ingredients. Raise the heat to high to bring the pot to a boil.
- Once boiling, add the rice, coarse bulgur, dried mint, and salt to the soup. Give it a good stir, then place a lid on the pot, returning the heat to medium.
- Cook over medium heat for 25-28 minutes or until the lentils and rice are fully cooked and tender. (If you use whole red lentils instead of split red lentils, they will take a bit longer and may also require a little extra water). Stir occasionally to prevent sticking. Add water if the consistency of the soup becomes thicker than you would like.
- While the soup is simmering, you can prepare the optional topping. In a small saucepan, heat the olive oil over medium heat. Stir in the paprika, crushed red pepper flakes, and salt. Turn off the heat and let the spices release their flavors into the oil as it cools.
- When the soup is ready, taste and adjust the seasoning if needed. Serve it hot, garnished with a drizzle of the optional chili oil topping, a spoonful of plant-based yogurt, and/or fresh parsley leaves if desired.