Turkish Bride Soup
Warm, comforting, and richly seasoned, Turkish Bride Soup (Ezo Gelin Çorbası) is a traditional Turkish dish bursting with bold Mediterranean flavors. Made with tender red lentils, nutty bulgur, and creamy rice, this hearty soup creates a wholesome base that is perfectly balanced by the aromatic blend of dried mint, cumin, and paprika. A dollop of tomato and optional red pepper paste adds depth, while a drizzle of spiced butter elevates the dish with its indulgent finish. Served piping hot with a squeeze of fresh lemon juice, this iconic soup is ideal for chilly evenings or as a nourishing starter for any meal. Ready in under an hour and perfect for highlighting authentic Turkish cuisine, Turkish Bride Soup is a must-try recipe for lovers of bold flavors and rustic comfort foods.
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Recipe Information
Ingredients
- 1 cup red lentils
- 0.25 cup bulgur (fine grind)
- 2 tablespoons rice
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon red pepper paste (optional)
- 6 cups water or chicken stock
- 1 teaspoon dried mint
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika or Aleppo pepper
- 4 pieces lemon wedges (for serving)
Instructions
Rinse the red lentils, bulgur, and rice thoroughly under cold water until the water runs clear. Drain and set aside.
In a large pot, heat 2 tablespoons of butter and the olive oil over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.
Stir in the tomato paste and red pepper paste (if using). Cook for 1-2 minutes until the pastes are fragrant and well combined with the onions.
Add the rinsed red lentils, bulgur, and rice to the pot. Pour in the water or chicken stock and stir well.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 25-30 minutes, stirring occasionally, until the lentils and grains are tender and the soup has thickened.
In a small skillet, melt the remaining 1 tablespoon of butter over low heat. Once melted, stir in the dried mint, ground cumin, and paprika or Aleppo pepper. Cook for 30 seconds to release the aromas, then remove from heat.
Pour the spiced butter mixture into the soup and stir well. Add salt and black pepper to taste, adjusting as needed.
If the soup is too thick, you can add a little more water or chicken stock to reach your desired consistency. Simmer for another 5 minutes if you add extra liquid.
Ladle the hot soup into bowls and serve with lemon wedges on the side. Squeeze lemon juice over the soup just before eating for a bright and tangy finish.
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 588 mg | 26% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 7.3 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 821 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
