Ezogelin Corbasi (Turkish Bride Soup) with Mint and Lemon

A classic Turkish lentil soup with rice, bulgur, mint, and red pepper flakes. Hearty and warming, perfect for a cold winter day. Legend has it that this soup was created by a bride named Ezo to impress her mother-in-law.

Prep Time

15 minutes

Total Time

45 minutes

Calories

315 kcal

Difficulty

Easy

Equipment

1 item

Cost

£0.78/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

1cupRed lentils(rinsed)

£0.30

0.3cupWhite rice(rinsed)

£0.05

0.3cupFine bulgur(rinsed (can use gluten-free quinoa instead))

£0.10

1mediumOnion(finely chopped)

£0.50

2tablespoonsTomato paste

£0.15

2tablespoonsButter or Olive Oil

£0.20

6cupsVegetable broth(or chicken broth)

£0.60

1tablespoonDried mint

£0.25

0.5teaspoonRed pepper flakes(or to taste)

£0.10

1teaspoonSalt(or to taste)

£0.01

0.5teaspoonBlack pepper(or to taste)

£0.05

1Lemon(for serving, cut into wedges)

£0.50

2tablespoonsFresh mint(chopped, for garnish)

£0.30

Total Cost

£3.11

£0.78 per serving

Instructions

1.
Melt butter (or heat olive oil) in a large pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
2.
Stir in the tomato paste and cook for another minute, allowing the flavors to develop.
3.
Add the rinsed red lentils, rice, and bulgur to the pot. Stir to combine with the onion and tomato paste mixture.
4.
Pour in the vegetable broth. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils, rice, and bulgur are tender.
5.
Stir in the dried mint, red pepper flakes, salt, and pepper. Taste and adjust seasonings as needed.
6.
If the soup is too thick, add a little more broth to reach your desired consistency. If it's too thin, simmer uncovered for a few more minutes to reduce the liquid.
7.
Serve hot, garnished with fresh chopped mint and a wedge of lemon for squeezing.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (350g)

315 kcal / 1318 kJ

Carbs

49g

19% of RDA

Fat

13% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

5 g

6% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a smoother soup, use an immersion blender to partially blend it after cooking.

If you don't have bulgur, you can substitute with more rice, or a small amount of orzo pasta.

The soup thickens as it cools, so add a little extra broth if you plan on storing it for later.

Adjust the amount of red pepper flakes according to your spice preference.

Cooking Equipment

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...