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Ezo-the-brides’ Red Lentil Soup

Medium, 60 minutes

Ezo-the-brides’ Red Lentil Soup

Level: Medium

Preparation time: 20 minutes

Cooking time: 40 minutes

Yields: 2 people

Country: Turkey


Recipe submitted by Siren Sezer on behalf of the Turkish Society of Nephrology


About this recipe

Ezo-the-brides’ Red Lentil Soup gets its name from the story of a woman who married and moved to another country, could not return and sighed for Anatolia. It is said that ‘when you catch the aroma of ‘Ezo-the-brides’ soup, you feel Anatolia’. It is originally from the southeastern region of Turkey. It is rich in cereals and has a high level of vegetable protein. It is a very easy-to-make soup cooked in every house, preferably served before the main course. It is both nutritious and delicious.


  • Red Lentils: 1/2 cup (90 grams)
  • Bulgur: 1/3 cup (50 grams)
  • Water: 7 cups (1400 millilitres)
  • Onion: 1 small sized (30 grams)
  • Margarine or Butter: 4 tablespoons (40 grams)
  • Wheat flour: 2 tablespoons (12 grams)
  • Tomato paste: 2 tablespoons (20 grams)
  • Peppermint: 1 1/2 tablespoons (2 grams)
  • Red pepper: 1/2 dessertspoon (1 gram)
  • Lemon juice: 2 tablespoons (20 grams)
  • Pepe as required

Calories per serving

142 kcal


g 12


mg 12


g 12


mg 86


g 200


mg 58


  1. Wash the lentils and add them to the pot with bulgur and water.
  2. Peel the onion, grate it into the pot, add salt and cook for 40 minutes.
  3. Melt the butter in the frying pan, add wheat flour and cook until it turns yellow, then add tomato paste, peppermint and the red pepper.
  4. Add a few tablespoons of the hot mixture to the pan and break it down using a wooden spoon, add it to the soup and finally mix until it boils.
  5. Serve with lemon juice.

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