Ezogelin Çorbası -Turkish spicy red lentil soup

Prep Time: 20 mins
Cooking Time: 40 mins
No of Serves: 4-6

Recipe courtesy of Beck Watson, student dietitian (Adapted from a recipe in The Sultan’s Kitchen by Özcan Ozan).


  • Brown onion: 1 medium, finely diced
  • Tomato: 1 medium, skinned, seeded, and finely diced (to save yourself time you could substitute this for 80g of tinned whole or diced tomatoes)
  • Red lentils: 1/2 cup (90g)
  • Long grain rice: 1/4 cup (50g)
  • Bulgur wheat: 1/2 cup (50g), fine or medium grit
  • Vegetable stock: 6 cups (~1500mL), preferably no added salt
  • Extra virgin olive oil: 2 tablespoons
  • Margarine or dairy blend spread: 2 tablespoons
  • Garlic: 2 minced cloves
  • Tomato paste: 2 tablespoons
  • Paprika: 2 tablespoons
  • Red chilli pepper: 1/2 teaspoon (substitutes include dried cayenne pepper or fresh chilli)
  • Dried mint: 1 tablespoon
  • To serve: cracked pepper, lemon wedges, croutons or bread

Nutrition Information (per serve)

Energy 1041 kJ (249 calories)
Protein 7g
Total Fat 13g
Carbohydrates 24g
Saturated Fat 3g
Sugars 3g
Dietary Fibre 5g
Sodium 700mg


  1. In a medium-sized saucepan, heat the olive oil and butter over medium heat. Add the onion and garlic and gently cook for about 2 minutes, or until soft but not brown.
  2. Stir in the tomato paste, tomato, paprika, and chilli pepper.
  3. Add the lentils, rice, and stock.
  4. Cover the saucepan and bring the mixture to a boil.
  5. Once boiling, lower the temperature to a simmer and leave for about 30 minutes, stirring occasionally, until the rice is cooked and the lentils have blended with the stock.
  6. Add the bulgur and mint, season with black pepper, and cook for another 10 minutes, stirring occasionally. If the soup is too thick you can add a little water.
  7. Serve with lemon, cracked pepper, croutons/bread, and extra mint if desired.

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