Recipes
Ezogelin Soup
Serves 4-6
| Prep Time: 10 mins
| Cook Time: 30 mins
| Total Time: 40 mins
You may need: Urfa Biber
Discover The Recipe
Turkish cuisine is known for its fresh ingredients and diversity, showcasing a tapestry of flavors that celebrate a bounty of fresh produce and fragrant spices. Today we’re sharing a comforting Turkish delight known as Ezogelin Soup (Turkish Red Lentil Soup). This well-loved soup originated in the southern region of Anatolia and is commonly known as “the soup of the Ezo bride”. The legend behind the name came about when a bride named Ezogelin made this soup to impress her mother-in-law with her culinary skills. The recipe was a success and has since been passed down through generations of families. The soup in itself is quite humble as it uses common ingredients like lentils, bulgur wheat, fragrant aromatics, herbs and spices like the popular Urfa Biber pepper. These ingredients are also nutritious, making this a wholesome dish.
Urfa Biber is a local Southern Turkish and Syrian chili pepper with a distinct flavor, color and aroma. The pepper goes through a fascinating transformation to achieve its signature burgundy color and complex, smoky flavor. After being harvested, chilis are dried under the scorching sun during the day, and wrapped in fabric or plastic during the night. This wrapping process helps to preserve some of the pepper’s natural oils, giving it a shiny appearance. The dried pepper is then ground into a coarse or fine powder and can be used for all of your culinary creations. Our exclusive, high-quality Urfa Biber elevates this Ezogelin Soup with complex flavors of chocolate, red wine and tobacco that pair well with the natural earthiness of the soup. Pair this soup with our Turkish Flatbread recipe for a complete entree.
Ingredients
2 Tbsp olive oil
1 lg onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
½ Tbsp Piquant Post Urfa Biber
2 Tbsp tomato paste
2 quarts water
1/2 cup red lentils
1/2 cup rice
1/2 cup bulgur wheat
Salt and pepper to taste
Garnish: chopped parsley
Notes
Serve the Ezogelin Soup hot, garnished with a drizzle of olive oil, a sprinkle of dried mint, and a squeeze of fresh lemon juice.
It pairs well with crusty bread or Turkish flatbread on the side. Here’s our vegan version!
Adjust the amount of red pepper flakes according to your spice preference. Start with a small amount and add more if desired.
Make a larger batch of the soup and store it in the refrigerator for up to 3-4 days or freeze it for longer-term storage.
Instructions
In a heavy bottomed stock pot, heat the olive oil until shimmering. Add the onion and garlic. Sauté for 2-3 minutes.
Add the bell pepper, Piquant Post Urfa Fiber and tomato paste. Sauté for 2-3 more minutes.
Add the water, red lentils, rice. And bulgur wheat Bring to a simmer and cook for 30 minutes over low heat, until both the rice and lentils are tender and the soup has thickened.
Adjust the seasoning to taste and add more water if desired. Garnish with chopped parsley.
Alternatives & Substitutions
You can add additional vegetables like carrots or celery to the soup for extra flavor and nutrition.
If you prefer a smoother soup, you can blend the entire batch until it reaches your desired consistency.
Looking for more delicious Urfa Biber recipes? Try our vegan Turkish Manti, our Urfa Biber Lamb Chops, our Turkish Shrimp Kebabs, or our Urfa Biter Brownies!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Ezogelin Soup
Serves
4-6
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Piquant Post spice you'll need: Urfa Biber
Ingredients
2 Tbsp olive oil
1 lg onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
½ Tbsp Piquant Post Urfa Biber
2 Tbsp tomato paste
2 quarts water
1/2 cup red lentils
1/2 cup rice
1/2 cup bulgur wheat
Salt and pepper to taste
Garnish: chopped parsley
Instructions
In a heavy bottomed stock pot, heat the olive oil until shimmering. Add the onion and garlic. Sauté for 2-3 minutes.
Add the bell pepper, Piquant Post Urfa Fiber and tomato paste. Sauté for 2-3 more minutes.
Add the water, red lentils, rice. And bulgur wheat Bring to a simmer and cook for 30 minutes over low heat, until both the rice and lentils are tender and the soup has thickened.
Adjust the seasoning to taste and add more water if desired. Garnish with chopped parsley.
Notes
Serve the Ezogelin Soup hot, garnished with a drizzle of olive oil, a sprinkle of dried mint, and a squeeze of fresh lemon juice.
It pairs well with crusty bread or Turkish flatbread on the side. Here’s our vegan version!
Adjust the amount of red pepper flakes according to your spice preference. Start with a small amount and add more if desired.
Make a larger batch of the soup and store it in the refrigerator for up to 3-4 days or freeze it for longer-term storage.
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