Go Back
–+ servings
Print
Spicy Red Lentil Soup with Bulgur, Red Pepper & Mint

Turkish Red Lentil Soup with Bulgur, Red Pepper & Mint

This red lentil soup with bulgur is heartwarming and sooo delicious, you’ll want to make this one time and time again! Red pepper and mint adds freshness and its even better the next day, as the flavors deepen. Serve finished with lemon juice and fresh parsley.
Course Main Dish, Soup
Category Turkish
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 256 kcal
Autor Elle

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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

  5. 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. Enjoy!