Turkish red lentil soup

Turkish red lentil soup


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.

Genevia Jensen

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

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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