Ezogelin Soup

Ezogelin çorbası is a Turkish lentil and tomato soup, with a little mint and a hint of Aleppo pepper. Its name is from a rather tragic tale of a bride named Ezo.

Preparation Time:
Cooking Time:
Yield: 4 servings


  • 2 very low salt vegetable stock cube (~20g)
  • 1800mL water (~1800g)
  • 300g red split lentils
  • 1 yellow onion (~175g)
  • 50g bulgar wheat
  • 30g short grain rice
  • 75g tomato purée (double concentrated)
  • 10g paprika
  • 45mL olive oil (~41.1g)
  • 2g ground Aleppo pepper
  • 1tsp dried mint (~0.5g)
  • 20mL lemon juice (~20.6g)


  1. Boil the water, crumble the stock cubes into it and stir well.
  2. Rinse the lentils and bulgar wheat.
  3. Add all of the ingredients (except the lemon juice) to a pan and bring to the boil.
  4. Simmer for 45 minutes.
  5. Add the lemon juice, taste and you may wish to add a little salt (I didn't).
  6. Stir well and then serve.

If you don't have any Aleppo pepper (it's good, it's worth buying some off the internet), try a little cayenne or hot paprika.

There have been three films about Ezo (1955, 1968 and 1973) and a TV series in 2006. I have never seen any of them and they in Turkish, so I don't think that'll change any time soon.

Stay In Touch

Tell Your Friends


Special Diets

  • Suitable for vegetarians
  • Suitable for vegans


Per 100g Serving (631g)
Energy 295kJ 1864kJ
Energy 70.6kcal 445kcal
Fat 2.1g 13.4g
  of which saturates 0.43g 2.7g
Carbohydrates 9.4g 59.3g
  of which sugars 1.1g 7.2g
Fibre 1.2g 7.3g
Protein 3.3g 21g
Sodium 21.8mg 137mg
  as salt 0.06g 0.35g
Fruit/veg portions 0.19 1.2

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.