Turkish Red Lentil Soup (Ezogelin)

Ezogelin çorbası shows up on nearly every Turkish restaurant menu for good reason: it's a humble bowl of red lentils, a little bulgur, and warm spices that somehow tastes like more than the sum of its parts. This version keeps it simple, simmering lentils and bulgur together in vegetable broth with cumin, paprika, and a spoonful of tomato paste, then finishing with lemon juice for brightness.

Red lentils cook down into a naturally thick, creamy soup without any cream at all, and because the base is mostly lentils and broth, each bowl delivers a substantial amount of fiber alongside plant protein — one reason lentil soups like this are often chosen within a diabetes-conscious or heart-healthy eating pattern. It's also entirely vegan and reheats well for a weekday lunch.