*This post may contain affiliate links. Read more »
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.
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
Recipe tips tailored to what matters most to you:
That quarter cup of bulgur is cracked wheat, so sub in quinoa or leave it out.
Instant Pot it. Everything goes in at once, 10 minutes on manual high pressure, 10 minutes natural release, and you skip the whole simmer.
Use water instead of stock, and tomato paste in place of the Turkish pepper paste. That's soup for 8 people for around 6 bucks!
Brown rice works in place of the white, it just cooks longer and drinks a little more liquid. Skipping the chili oil drops 3 tablespoons of oil.
Can't find tatli biber salcasi? Tomato paste covers it fine. No dried mint, use fresh or leave it out, and green or brown lentils work in a pinch.
If you find that the soup is too thick for your liking, incorporate additional liquid such as water or vegetable stock.
If you prefer a smoother texture in your soup, simply blend a portion of the soup until desired smoothness is achieved.
Ezogelin Cobasi looks way sexier with some nice fresh garnishes, such as freshly chopped parsley, a drizzle of lemon juice, or a dash of chili oil.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
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.
Like Turkish oilive oil Kereviz, this is an effortless meal to whip up!
Turkish lentil soup is the perfect comfort food to serve alongside other vegan Turkish classics such as mercimek kofte, eggplant saksuka, and bulgur pilavi.
Get your apron on, sharpen those knives, and let's start cooking this hearty Turkish delight!
I absolutely love this recipe! I made a batch, froze some and have just reheated a bowl for lunch. It is so filling and flavorful. Thanks Adam!
Jump to:
🥰Why you'll adore this ezogelin soup recipe
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
✊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 of the vegan 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 hundreds of recipe testers across the globe.
🍅 Ingredients for Turkish red lentil soup with bulgur
Red Lentils
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 give the soup a lovely creamy texture, same as they do in Lebanese lentil soup. 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.
Mint
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.
Bulgur
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.
Rice
While short-grain white rice is typical (the kind you would use to make Turkish orzo rice), 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.
*See the recipe card at the bottom of the page for exact quantities and cooking directions.
📖 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.
Step 1
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.
Step 2
Stir in the garlic, sweet paprika, ground black pepper, crushed red pepper flakes, diced tomato, tomato paste, and Turkish pepper paste.
Step 3
Cook for a few minutes, stirring occasionally, until the tomatoes soften and release their juices, creating a flavorful base for the soup.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Grab my easy-yo-use app that builds your whole week with real, chef-tested vegan dinners in 30 seconds, customized to your budget, time, and taste, with a shopping list sorted by aisle.
🍽️Serving Ideas
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:
For a taste of traditional Turkish cuisine, pair Ezogelin Cobasi with cig kofte, or serve it alongside Turkish shakshuka, or makdous.
I love something crispy to dip into soup, and you could do worse than this flavorful onion bhaji, potato kulcha or buttery layered Moroccan msemen.
If you want need more veggies in your life, rock this with a side of harissa carrots, borani banjan, or harissa cauliflower on the side.
👉Top tips
👍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:
Ezogelin çorbası recipe (Turkish lentil soup)
Equipment
Ingredients
- 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 biber 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
Optional toppings:
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon crushed red pepper flakes
- ¼ teaspoon salt
- A spoonful of unsweetened plant-based yogurt
- Fresh parsley leaves
Instructions
- 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.
Video
Notes
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
Elise says
Simple, flavorful and the instant pot option made this so easy. I didn't even have any toppings this first time and it was DELICIOUS.
Adam Sobel says
So happy to hear how much you loved it, Elise! ❤️
Meg says
This is better than exceptional! Just wow! Thank you Chef Adam.
Terri says
This is one of my favorite go-to comfort foods. It is on a regular rotation for me - love it!!
Lou Leet says
Made this this morning for a breakfast soup. Yum!
I didn't have sweet paprika so used smoked. Also didn't have the pepper paste, but roasted a red bell and used that.
I found it comfort food, with just nice warming heat with the chili oil.
Deborah says
Tried in a restaurant and this recipe is just as delightful as my experience on first try!
Terri says
This is one of my most favorite comfort food recipes! And so fast and easy
Sam says
So delicious. My roommate tried some, loved it, then made it the next night for their friends. The dried mint adds a lot too. Thank you!
Jennifer Lee says
I love this recipe! It’s such a warming soup and super easy to make. The second time I made it, I used some leftover rice that was in the refrigerator and it came out just fine. I also added a bunch of fresh spinach that I needed to use up and it was great. Definitely give it a try!
Amy Doo says
The mint in this recipe really put this soup over the top for me. I pureed a roasted red pepper (from a jar) and used two tablespoons—wasn’t sure of the thickness of the paste, needed more water anyway, and I love bell peppers, so win/win/win. Added a can of diced tomatoes to the soup in stage 2 of production since fresh are out of season and extra tomatoes couldn’t possibly ruin this. Reduced the salt for personal reasons, figuring my dining companions could add more if they needed. Used the pressure cooking method. And served it all with a dollop of Forager yogurt and a few drops of chili oil. (I tend to go light on the Scoville scale, but found the added kick in this kind of nice.) Next time, if handy, I may do a dollop of sour cream or something with a little more tang instead. There will definitely be a next time—this recipe is fantastic. Thanks Adam!
Adam Sobel says
Glad you made it and loved it, Amy. God idea about the pureed red peppers. If you do that, the consistency you are looking for is like tomato paste, so its ok to go with more pureed roasted red peppers and just cook the soup a wee little bit longer to evaporate the additional moisture.
Ann says
Delishious Soup
Laura Stuebe says
Hello! What can I substitute for the Turkish pepper paste? An additional red pepper? Thank you.
Adam Sobel says
Hey Laura, you can totally get away with substituting tomato paste for the pepper paste. Just so you know, I always include a section on special ingredients and subsitutions for any ingredients folks might not be familiar with. You can find that section for this recipe here.
Kelly McLaughlin says
I absolutely love this recipe! I made a batch, froze some and have just reheated a bowl for lunch. It is so filling and flavorful. Thanks Adam!