🇹🇷 Turkey · Food
Ezogelin Çorbası (Spicy Red Lentil and Mint Soup)
By eatmundo · July 5, 2026
A heartwarming and flavorful Turkish soup, Ezogelin Çorbası is made with red lentils, bulgur, and rice, seasoned with a vibrant mint and chili-infused butter. This classic, nourishing soup offers a comforting kick, perfect for any time of year.
Ingredients
check them off as you prepareHow to Make It
- 1
To begin, heat 2 tablespoons of vegetable oil and 1 tablespoon of butter in a large pot or Dutch oven over medium heat. Add 1 finely chopped medium onion and sauté gently until it becomes translucent and softened, which should take about 5-7 minutes. Make sure not to brown it too much, as we want a sweet base for our soup.
- 2
Next, stir in 1 tablespoon of tomato paste (and 1 teaspoon of red pepper paste if you like a little more depth and heat, or simply increase tomato paste to 1.5 tablespoons). Cook for 2-3 minutes, stirring continuously, allowing the paste to deepen in color and release its aromatic fragrance. This step is crucial for developing a rich, complex flavor.
- 3
Rinse 1 cup (200g) of red lentils, 2 tablespoons of rice, and 2 tablespoons of fine bulgur under cold water until the water runs clear. Add the rinsed ingredients to the pot, along with 6 cups (1.5 liters) of hot water or vegetable broth. Give it a good stir.
- 4
Season the soup with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of dried mint. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, or until the lentils, rice, and bulgur are wonderfully tender and the soup has slightly thickened. Remember to stir occasionally to prevent anything from sticking to the bottom.
- 5
While your soup is simmering, prepare the flavorful mint-chili infusion. Melt 2 tablespoons of butter in a small separate pan over medium-low heat. Add 1 tablespoon of dried mint and 1 teaspoon of chili flakes (pul biber). Cook for just 30-60 seconds, until the mint becomes beautifully fragrant and the chili flakes begin to gently sizzle. Be very careful not to let the mint burn, as it can turn bitter quickly.
- 6
Once the soup is ready, pour the hot, aromatic mint and chili butter directly into the simmering soup. Stir everything together thoroughly to meld all these delicious flavors. Taste and adjust any seasonings if needed. A squeeze of fresh lemon juice at this stage can also add a delightful brightness.
- 7
Finally, ladle the hearty Ezogelin Çorbası into individual bowls. Serve immediately, perhaps with an extra sprinkle of dried mint or a lemon wedge on the side for those who appreciate an extra zest. This soup is truly a soul-warming delight, perfect for a cozy meal.
Frequently Asked Questions
Do I need to soak the red lentils before making Ezogelin Çorbası?+
No, red lentils cook quickly and do not require pre-soaking for Ezogelin Çorbası. Just rinse them thoroughly under cold water until the water runs clear.
What consistency should Ezogelin Çorbası have, and how do I know if it's cooked correctly?+
The soup should be creamy and slightly thick, but still pourable. The lentils, rice, and bulgur should be fully softened and almost disintegrated into the soup, contributing to its rich texture.
How can I adjust the spiciness and mint flavor in Ezogelin Çorbası to my preference?+
For less heat, reduce the amount of chili flakes in the butter-mint topping or omit them entirely. To intensify the mint flavor, add a bit more dried mint to the sizzling butter at the end.
My Ezogelin Çorbası is too thick or too thin; how can I fix the consistency?+
If the soup is too thick, gradually stir in hot water or vegetable broth until it reaches your desired consistency. If it's too thin, simmer it gently for a bit longer, allowing some liquid to evaporate and the lentils to further break down, or mash some lentils against the pot's side.
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