Esogelin soup: red lentil and bulgur soup

Ezogelin soup (Ezogelin çorbası) translates to „bride's Ezo soup“ and originated in Turkey. Its name is linked to the legendary figure of Ezo Gelin, a young woman who became a symbol of sadness, strength and devotion in Anatolian tradition.

According to legend, Ezo was forcibly married in her youth, but later managed to divorce, a rarity for her time. She then remarried a Syrian and lived far from her birthplace. Seeking to win her mother-in-law's affection, she prepared a soup from affordable and filling ingredients: lentils, bulgur and spices. Thus was born Esogelin's soup, a simple yet deeply symbolic soup.

Over time, the soup became a traditional dish associated with marriage, served to brides as a symbol of caring for family and the ability to create comfort. In addition, esogheline chorbasse holds a special place during Ramadan, when it is often served for iftar because of its filling and balanced composition.

Made mainly from red lentils and bulgur, the soup is a natural source of plant protein and fibre, and its flavour is perfectly complemented by a generous amount of lemon juice, which gives it a fresh and light taste. It is this sour accent that makes this soup so loved and recognisable. If desired, finely chopped parsley can be added for extra freshness.

🥗 PORTIONS: 6 |⏳ PREPARATION TIME: 30 minutes

INGREDIENTS

• 300 g red lentils (uncooked)
• 1 onion (chopped)
• 50 g bulgur
• 1.75 l water
• 4 tbsp tomato puree
• 1 tbsp red pepper puree
• 2 tbsp olive oil
• 2 tablespoons dried mint
• 1 tbsp dried chilli seeds
• salt and pepper to taste
• lemon juice for garnish
• parsley for granulation

METHOD OF PREPARATION

1. Fry the onion in 1 tbsp olive oil.
2. Add the mint and chilli to the sautéed onion and stir.
3. Add the washed lentils, bulgur, and water.
4. Add salt and pepper to taste and cook for 25-30 minutes until the lentils are tender.
5. In a separate pot, heat 1 tbsp olive oil and add the tomato puree and pepper puree and fry for a few minutes.
6. Add some of the liquid from the soup to the puree and stir.
7. Add the tomato and pepper puree mixture to the finished soup and stir.
8. Blend and serve the soup garnished with a slice of lemon and chopped parsley if desired.

NUTRITION VALUES (per 1 serving)

• Calories: 260 kcal
• Protein: 13 g
• Fats: 5.5 г
• Carbohydrates: 39 г
• Fibres: 7.5 г