Hearty Turkish Red Lentil & Bulgur Soup

Healthy, spicy, made from simple ingredients, fast, bright! Turkish red lentil soup with bulgur is prepared from simple ingredients, and simply simple. It produces a very rich, memorable taste with a slight spice. In addition, it is hearty, satiates well, and is suitable for family dinners.
cook time: 1h
Freya Ashford
Hearty Turkish Red Lentil & Bulgur Soup

Nutrition Facts (per serving)

66
Calories
2g
Fat
8g
Carbs
3g
Protein

Ingredients (7 portions)

Basic:

Onion 1 pc
Salt to taste
Tomato paste 2 tbsp
Vegetable oil 3 tbsp
Paprika (dried flakes) 3 tbsp
Mint (dried) 1 tsp
Allspice (peas) 4 pc
Bulgur 150 g
Red lentils 150 g
Vegetable broth (water) 2.5 l

Recipe instructions

Step 1

Step 1
How to cook Turkish red lentil soup with bulgur? Very simple. First, prepare the necessary ingredients. If you donʼt have dried paprika flakes, substitute ground paprika.

Step 2

Step 2
Rinse the lentils and bulgur separately in cold water until it runs clear.

Step 3

Step 3
Place lentils in a saucepan. Fill with clean water or vegetable broth.

Step 4

Step 4
Place the pan over medium heat and bring the broth to a boil, skimming off any foam that develops. When the soup boils, add bulgur, dried paprika and allspice to the pan. Cover the pan with a lid and simmer the soup over moderate heat for 10-15 minutes, stirring occasionally.

Step 5

Step 5
Peel the onion and cut into small cubes.

Step 6

Step 6
Heat vegetable oil in a frying pan over medium heat and sauté the onion until translucent.

Step 7

Step 7
Add tomato paste to the onion and simmer, stirring, for a couple of minutes. If you donʼt have tomato paste on hand, you can replace it with ketchup or fresh tomatoes, which you need to peel and grate until pureed.

Step 8

Step 8
Transfer the resulting frying into a saucepan with soup. Add dried mint and stir.

Step 9

Step 9
Cook the soup, covered, over low heat until the bulgur and lentils are soft. Salt the soup to taste.

Step 10

Step 10
Pour the finished soup into bowls, sprinkle with chopped herbs, such as cilantro, and serve. It is important to note that on the second day, bulgur swells greatly and absorbs almost all the broth, so you should not prepare such a soup for future use. Or initially add half as much broth to it. Bon appetit!

Additional rubrics

Related recipes