Ingredients
- 1 1/2 cups red lentils, rinsed but not soaked (300 g)
- 1 tablespoon butter (or vegan alternative)
- 1/2 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 1 pointed red pepper (or small red bell pepper), finely diced
- 1 tablespoon dried mint (or use 2-3 tablespoons chopped fresh mint and add it at the end)
- 1 teaspoon chili flakes, or to taste
- 1 tablespoon tomato paste
- 1 tablespoon red pepper paste, found in Turkish markets under the name “biber salcasi” (optional)
- 5 cups chicken or vegetable broth (1.2 l)
- 1/4 cup coarse bulgur (50 g)
- fresh parsley, as garnish
- lemon wedges, for serving
Instructions
- Transfer the lentils to a medium pot. Cook the lentils, covered in about 4-6 cm of water (about 4 cups of water) uncovered, on a medium heat for about 15 minutes, or until they soften and start to fall apart. If needed, foam can be skimmed off the surface as they are cooking. Set aside when done.
- In a second pot, large enough for soup (or Dutch oven), melt the butter with the oil over medium heat; add the flour and cook, stirring until smooth to create a „roux“ (about 1 minute). Roux is a mixture of fat and flour cooked together to help thicken sauces and soups.
- Add the red pepper, dried mint and chili flakes; sauté for 2 minutes and then add the tomato and red pepper paste, stirring constantly so the mixture does not burn.
- Add the lentils and stock and bring to a boil. TIP: You can use a large whisk to break up the lentils, in order to get a creamier texture. Finally, add the bulgur and simmer for 2-3 minutes. Turn off the heat and season with salt and pepper. Cover and let sit for a 5-10 minutes before serving; allowing the flavors to mingle.
- Ladle into soup bowls and top with a sprinkle of fresh chopped parsley and squeeze of lemon juice. Or serve with lemon wedges on the side. Enjo