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Ezogelin Soup

Ezogelin Soup

Course Soup
Cuisine Turkish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4
Calories 95 kcal


  • 6 cups water
  • 1 cup Red lentils
  • 3 tbsp Bulgur
  • 3 tbsp White rice
  • 1 tbsp Pepper Paste
  • 1 tbsp Tomato Paste
  • 1 Onion (medium size) finely chopped
  • 3 Cloves of garlic minced
  • 2 tbsp Olive oil
  • 1 tbsp Butter
  • 1/4 teaspoon Salt
  • 1 teaspoon Dried mint leaves


  1. Wash the red lentils in a wire mesh strainer and then wash the white rice and drain the excess water.

  2. Place the red lentils, white rice, and bulgur in a pot together with 6 cups of water and add the salt, and bring to boil. And then simmer for 20 minutes.

  3. While red lentils, white rice, and bulgur mix is cooking; place the olive oil and butter in a saucepan and saute onions and garlic together until they get soft.

  4. Add the pepper paste, tomato paste and dried mint leaves to the saucepan and saute for about 5 minutes.

  5. Place the mix into the pot and let them cook together additional 10 more minutes. Stir in every 3-minute intervals.

  6. Serve with a slice of lemon.

Recipe Notes

Tip: Do not put Ezogelin soup in a blender. Once everything is cooked well, a gentle whisk could work just fine.