Turkish Red Lentil Bulgur Rice Soup (aka Ezogelin Soup) is a hearty, flavorful, vegan comfort food made in one pot with simple ingredients. This quick, easy, and dairy-free recipe is perfect for a warm, filling lunch or dinner.
Love lentil soups? Don't miss my tomato red lentil soup and sweet potato red lentil soup.
I make this Turkish red lentil bulgur rice soup especially on these chilly days because it warms me from the inside out, satisfies every craving, and stays incredibly budget-friendly using simple pantry staples.
It has a thick, comforting texture with tender lentils, soft bulgur, and rice, all brought together with savory spices for a rich, flavorful bowl.
I love serving it with a squeeze of fresh lemon juice, my homemade whole wheat bread, and a crisp green salad for a simple, satisfying meal. It's also perfect for meal prep, as the flavors develop beautifully, making leftovers just as delicious the next day.
If you love cozy bowls of soup, try my carrot red lentil soup and lentil beet soup, too.
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🧅Ingredients
- Red lentils: Use dried red lentils, rinsed well under cold water.
- Bulgur wheat: Fine or medium bulgur works well and adds a lovely texture to this traditional Turkish soup.
- Rice: I used Arborio rice, but any white rice you have on hand will work.
- Onion and garlic: Finely chop the onion and mince the garlic to build a flavorful base.
- Carrot: Grate or finely dice it so it cooks quickly and blends into the soup.
- Tomato paste: Adds rich tomato flavor and beautiful color.
- Vegetable broth: Use vegetable broth for extra flavor, or substitute water if needed.
- Olive oil: For sautéing the aromatics and bringing the flavors together.
- Salt and spices: Dried mint, red pepper flakes, ground cumin, and black pepper give Ezogelin soup its signature warm, savory flavor.
- Lemon juice: Add freshly squeezed lemon juice just before serving to brighten the flavors
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Red Lentil Bulgur Rice Soup
Sauté the vegetables. Heat the olive oil in a large pot over medium heat. Add the chopped onion and carrot and cook for 4-5 minutes, until softened.
Add the aromatics and spices. Stir in the garlic, tomato paste, dried mint, red pepper flakes, ground cumin, and black pepper. Cook for another minute, stirring constantly, until fragrant.
Add the lentils, bulgur, and rice. Stir in the rinsed red lentils, bulgur wheat, rice, vegetable broth, and salt. Bring to a boil, then reduce the heat to low. Partially cover the pot and simmer for 20-25 minutes, stirring occasionally, until the lentils, bulgur, and rice are tender. Add more hot water or vegetable broth if the soup becomes too thick.
Finish and serve. Remove the pot from the heat and stir in freshly squeezed lemon juice just before serving. Ladle into bowls, garnish with fresh parsley, and serve warm with whole wheat bread on the side.
📋Variations
- Make it spicier: Add extra red pepper flakes or a pinch of Aleppo pepper for more heat.
- Rice substitute: Swap the white rice for brown rice, but keep in mind that it takes longer to cook and may require additional broth.
- Make it oil-free: Skip the olive oil and sauté the onion and carrot in a splash of vegetable broth instead.
💡Marinela's tips
- Rinse the grains: Rinse the red lentils, rice, and bulgur under cold water before cooking to remove excess starch and any dust.
- Don't rush the aromatics: Let the onion and carrot soften before adding the garlic, tomato paste, and spices. This builds a deeper, richer flavor.
- Stir occasionally: Red lentils and rice can stick to the bottom of the pot, so give the soup a stir every few minutes while it simmers.
❓Frequently Asked Questions (FAQ's)
Yes! This Ezogelin soup recipe is completely vegan and dairy-free. It uses red lentils, bulgur wheat, rice, vegetables, and spices for a flavorful, comforting soup without meat, dairy, or animal products.
Let the soup cool slightly, then transfer it to an airtight container and refrigerate for up to 3-4 days. Reheat it on the stovetop over medium-low heat, stirring occasionally and adding a little water or vegetable broth to loosen it.
Yes! Arborio rice, long-grain white rice, or regular white rice can all work in this recipe. Cooking times and the final texture may vary slightly, so simmer until the rice and lentils are tender.
📖 Recipe
Turkish Red Lentil Bulgur Rice Soup (Ezogelin Soup)
Equipment
- 1 Large cooking pot
Ingredients
- 1 + ½ cups dried red lentils rinsed
- ¼ cup bulgur wheat rinsed
- ¼ cup white rice rinsed
- 1 medium onion finely chopped
- 1 large carrot finely diced
- 3 garlic cloves minced
- 2 tablespoons olive oil or any vegetable oil
- 2 tablespoons tomato paste
- 6 cups low sodium vegetable broth or water
- 1 teaspoon red pepper flakes
- 1 teaspoon dried mint
- ½ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- ¾-1 teaspoon sea salt
- 1-2 tablespoons lemon juice freshly squeezed
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 4-5 minutes, until softened.1 medium onion, 2 tablespoons olive oil, 1 large carrot
- Stir in the garlic, tomato paste, dried mint, red pepper flakes, cumin, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.3 garlic cloves, 2 tablespoons tomato paste, 1 teaspoon red pepper flakes, 1 teaspoon dried mint, ½ teaspoon ground cumin, ¼ teaspoon ground black pepper
- Stir in the rinsed red lentils, bulgur wheat, rice, vegetable broth, and salt. Bring to a boil. Reduce the heat to low, partially cover the pot, and simmer for 25-30 minutes, stirring occasionally, until the lentils, bulgur, and rice are tender. Add more hot water or vegetable broth if needed.1 + ½ cups dried red lentils, ¼ cup bulgur wheat, ¼ cup white rice, 6 cups low sodium vegetable broth, ¾-1 teaspoon sea salt
- Taste and adjust the salt and spices. Remove from the heat and stir in freshly squeezed lemon juice just before serving. Ladle into bowls, garnish with fresh parsley, and serve warm with whole wheat bread.1-2 tablespoons lemon juice
Notes
- Meal prep and storage: Refrigerate leftovers in an airtight container for 3-4 days. Add a splash of broth or water when reheating, as the mixture thickens over time.
- Freeze for later: Freeze in airtight containers for up to 3 months for best quality. Thaw in the refrigerator and reheat thoroughly.
Nutrition
🍲Hearty Vegan Soup recipes
- Pumpkin and sweet potato soup
- Textured vegetable protein soup with chickpeas
- Roasted pumpkin and cauliflower soup
- Tomato and butternut squash soup
- Purple cabbage soup
🍽Serving Suggestions
- Chickpea bread recipe without psyllium husk
- Crispy lentil crackers
- Plant-based pitta
- Spicy roasted chickpeas
- Flax seed crackers
- Beet apple carrot salad
- Vegan lentil bread
If you try this Turkish red lentil bulgur rice soup, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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