Everyday Kitchen

Turkish · Soups

Ezogelin Soup

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan · High-protein

Ezogelin Soup is a Turkish dish. Stir often near the end as bulgur thickens the soup.

Prep
15 min
Cook
40 min
Total
55 min
Servings
6
Difficulty
Easy
Cuisine
Turkish
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Ezogelin Soup.
Representative photograph of Ezogelin Soup. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Soup

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Base · About 6 min

  1. Cook onion and garlic in oil from 30 ml olive oil, 150 g onion, chopped, 15 g garlic, chopped, 30 g tomato paste 6 minutes; fry paste 1 minute.

Soup · About 35 min

  1. Add rinsed 200 g red lentils, 60 g rice, 60 g fine bulgur, 1600 ml vegetable stock, 1 tsp paprika; simmer 30–35 minutes, stirring, until grains and lentils are soft.

    Check: Look for this result: grains and lentils are soft.

Finish · About 5 min

  1. Stir in 2 tsp dried mint, 30 ml lemon juice and add hot water if too thick.

Tips

  • Stir often near the end as bulgur thickens the soup.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use extra rice instead of bulgur for a different texture.

Storage

  • Cool in shallow portions and refrigerate promptly, ideally within one hour. Keep at 4°C / 40°F or below and use within 24 hours.
  • Reheat cooked rice only once, until steaming hot throughout at 74°C / 165°F. Keep cold rice dishes refrigerated until serving.

Make ahead

  • Prepare the measured ingredients for Ezogelin Soup one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Ezogelin Soup?

Stir often near the end as bulgur thickens the soup.

What can I substitute in Ezogelin Soup?

Use extra rice instead of bulgur for a different texture.

Can I prepare Ezogelin Soup ahead?

Prepare the measured ingredients for Ezogelin Soup one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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