If you only make one soup this autumn, make it this one. Turkish red lentil soup is creamy without any cream, deeply savoury, naturally vegetarian and costs very little to make. This version is ezogelin çorbası, a much-loved Turkish classic that adds bulgur and rice to the lentils for extra body, then finishes with dried mint and a drizzle of sizzling chilli butter.
Why you'll love this lentil soup
- Quick: red lentils cook in around 25 minutes – no soaking needed.
- Healthy: packed with plant protein and fibre.
- Budget-friendly: serves six for just a few pounds.
- Freezer-friendly: make a big batch for easy lunches.
Ingredients (serves 6)
- 250g Bodrum Red Lentils, rinsed
- 40g Bodrum Fine Bulgur
- 30g Bodrum Long Grain Rice
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 2 tbsp Olympia Tomato Paste
- 1 tbsp red pepper paste (optional)
- 1 tsp ground cumin
- 1 tbsp dried mint
- 1.75 litres vegetable or chicken stock
- Salt and pepper, lemon wedges to serve
For the chilli butter
- 40g butter
- 1 tsp Bodrum Urfa Chilli Flakes
- ½ tsp dried mint
How to make Turkish red lentil soup
- Cook the base. Soften the onion in a little oil for 6–8 minutes. Add the garlic, tomato paste and pepper paste and cook for 2 minutes until fragrant.
- Add lentils and grains. Stir in the lentils, bulgur, rice and cumin, then pour in the stock.
- Simmer. Bring to the boil, then simmer for 25–30 minutes, stirring now and then, until the lentils have broken down and the grains are tender.
- Season. Stir in the dried mint, season with salt and pepper and add a splash of water if it is too thick. For a smoother soup, blend part of it.
- Make the chilli butter. Melt the butter until foaming, take off the heat and stir in the Urfa chilli and mint.
- Serve. Ladle into bowls, drizzle with chilli butter and serve with lemon wedges and warm flatbread.
Mercimek vs ezogelin: what's the difference?
Mercimek çorbası is a smooth, blended red lentil soup often made with carrot and potato. Ezogelin is heartier, with bulgur and rice giving it more texture, and is flavoured with mint and red pepper. Both are delicious – simply blend this recipe fully for a mercimek-style soup.
Lentil soup FAQs
Do red lentils need soaking?
No. Just rinse them under cold water until the water runs fairly clear.
Is Turkish lentil soup vegan?
Use vegetable stock and olive oil instead of butter for the topping and it is fully vegan.
How long does lentil soup keep?
Up to 4 days in the fridge and 3 months in the freezer. It thickens as it stands, so loosen with water when reheating.
In a hurry? Try Basak Ezogelin Soup – a ready-to-cook packet version that's perfect for desk lunches. Browse our full range of lentils, bulgur and Turkish spices online.