Turkish red lentil soup

    Turkish red lentil soup

    (39)
    6saves
    1hr25min


    1 person made this

    About this recipe: This traditional Turkish soup with red lentils, bulgur wheat and dried mint tastes wonderful and is easy to make. Garnish with lemon slices and fresh mint leaves.

    Ingredients
    Serves: 4 

    • 50g butter
    • 2 onions, finely chopped
    • 1 teaspoon paprika
    • 180g red lentils
    • 75g bulgur wheat (fine)
    • 2 tablespoons tomato puree
    • 2 litres vegetable stock
    • 1/8 teaspoon cayenne pepper
    • 1 tablespoon dried mint leaves
    • 4 slices lemon
    • 1/2 teaspoon freshly chopped mint

    Method
    Prep:10min  ›  Cook:1hr15min  ›  Ready in:1hr25min 

    1. Melt the butter in a large saucepan over low heat. Cook the onions in the hot butter until they are golden brown, about 15 minutes.
    2. Stir the paprika, lentils and bulgur into the onions and coat with the butter.
    3. Add the tomato puree, vegetable stock and cayenne pepper; bring to the boil and cook until soft and creamy, about 1 hour.
    4. Crumble the dried mint leaves into the soup; stir the soup and remove from heat.
    5. Ladle into bowls and garnish with lemon slices and fresh mint to serve.
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    Reviews & ratings
    Average global rating:
    (39)

    Reviews in English (39)

    by
    22

    As a cook who likes to eat a lot of vegetarian recipes for my main course meal this soup is a very good source of vegetable protein with red lentils that is so easy to make and rewards you with a very delicious bowl of soup with the lemon slices added for a garnish that gives the soup nice tang. The one change that I made was to add oat bran instead of bulgur that did not seem to make a big difference to the outcome of this soup. I would certainly recommend this soup to others who are looking for an easy soup to make that is very nutritious for you.  -  28 Dec 2013  (Review from Allrecipes US | Canada)

    by
    16

    Aw, man, this soup rocks! It takes me back to when I lived in Turkey from 1980-1983. I can't believe that I finally found a recipe for the soup I used to love so much! Thank you! This one is definitely a keeper :-)  -  29 Aug 2012  (Review from Allrecipes US | Canada)

    by
    15

    I made this soup for a Turkish friend and she agrees that it’s very close to authentic and delicious. My only suggestion is to keep the lid on the pot as the lentils and bulgur absorb a lot of the liquid. I like heat so I doubled the cayenne.  -  07 Feb 2013  (Review from Allrecipes US | Canada)

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