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Turkish · Soups

Ezogelin Soup

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. 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

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 recipe, 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.
  • Judge Ezogelin Soup by the texture and doneness signs in its steps. Your pan and heat affect how long Ezogelin Soup takes to cook.

Substitutions

  • In Ezogelin Soup, replace bulgur for a different texture with extra rice.

Storage

  • Cool Ezogelin Soup in shallow portions and refrigerate promptly, ideally within one hour. Finish Ezogelin Soup within 24 hours, keeping it at 4°C / 40°F or colder.
  • Reheat the cooked rice in Ezogelin Soup once, until it steams throughout and reaches 74°C / 165°F. If serving Ezogelin Soup as a cold rice dish, keep it refrigerated until serving.

Make ahead

  • Prepare the measured ingredients for Ezogelin Soup one day ahead. For Ezogelin Soup, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Ezogelin Soup on the day of serving.

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?

In Ezogelin Soup, replace bulgur for a different texture with extra rice.

Can I prepare Ezogelin Soup ahead?

Prepare the measured ingredients for Ezogelin Soup one day ahead. For Ezogelin Soup, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Ezogelin Soup on the day of serving.

Food safety references

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

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