How to Make Ezogelin Corbasi

Name: How to Make Ezogelin Corbasi
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 tablespoons olive oil; 1 small onion, diced; 2 cloves garlic, minced; 2 tablespoons tomato paste; 1 cup red lentils, rinsed; 0.25 cup short grain rice; 2 tablespoons fine bulgur; 6 cups chicken or vegetable stock; 1 teaspoon salt; 0.5 teaspoon dried mint; 0.5 teaspoon ground cumin; 0.25 teaspoon black pepper; 3 tablespoons butter; 1 tablespoon paprika; 1 lemon, cut into wedges, for serving

Ezogelin corbasi is a red lentil soup thickened with rice and bulgur, seasoned with mint and cumin, and finished with a drizzle of paprika butter. It is one of the most common soups on Turkish restaurant menus.

The soup is named after Ezo, a young bride from a village near Gaziantep whose difficult life became the subject of a well known folk song. The soup carries her name as a kind of tribute, though its exact origin story varies by region.

It is a simple pantry soup at its core, red lentils, rice, tomato paste, and stock, but the finishing touches of mint, paprika butter, and a squeeze of lemon are what give it its identity.

Ezogelin corbasi Turkish red lentil soup with paprika butter

What Actually Matters

Blending part of the soup while leaving some texture is the technique that gives ezogelin its signature body. A fully smooth puree loses the soup's character, while leaving it entirely chunky feels unfinished. Blend roughly half of it with an immersion blender or in batches, then stir it back into the rest so the soup has body without being a uniform puree.

How to Make Ezogelin Corbasi Recipe

Serves 4. Prep time: 10 minutes. Cook time: 35 minutes. Total time: 45 minutes.

Ingredients

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
2 tablespoons tomato paste
1 cup red lentils, rinsed
0.25 cup short grain rice
2 tablespoons fine bulgur
6 cups chicken or vegetable stock
1 teaspoon salt
0.5 teaspoon dried mint
0.5 teaspoon ground cumin
0.25 teaspoon black pepper
3 tablespoons butter
1 tablespoon paprika
1 lemon, cut into wedges, for serving

Method

Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft.
Stir in the garlic and tomato paste and cook for 1 minute until fragrant.
Add the red lentils, rice, bulgur, stock, salt, dried mint, cumin, and black pepper. Bring to a boil, then reduce to a simmer.
Cook uncovered for 25 minutes, stirring occasionally, until the lentils and rice are fully tender.
Remove about half the soup and blend it smooth with an immersion blender or in a countertop blender, then stir it back into the pot.
Melt the butter in a small pan over medium heat, stir in the paprika, and cook for 30 seconds until fragrant. Remove from heat immediately so the paprika does not burn.
Ladle the soup into bowls, drizzle with the paprika butter, and serve with lemon wedges.

Nutrition (Per Serving, Estimated)

Calories	Protein	Fat	Carbs
260	12g	9g	34g

These figures are calculated estimates from standard ingredient data, not lab verified nutrition facts.

Tips, Variations, and Storage

The soup thickens considerably as it sits. Thin it with a splash of hot stock or water when reheating leftovers.

It keeps well in the fridge for up to four days and also freezes well for up to three months.

If you cannot find fine bulgur, a smaller amount of extra rice works as a substitute, though the texture will be slightly different.

Frequently Asked Questions

Do I need to soak the lentils first?

No, red lentils cook quickly without soaking and break down on their own during simmering.

Why blend only half the soup?

Blending half gives the soup body and a creamy texture while keeping some visible texture from the rice and bulgur, which is the traditional consistency.