A wonderful and easy traditional red lentil Turkish soup recipe. Garnish with lemon slices and fresh mint leaves.
Ingredients
- butter: 0.25 cup
- onions: 2 piece (chopped)
- paprika: 1 tsp
- red lentils: 1 cup
- fine bulgur: 0.5 cup
- tomato paste: 2 Tbsp
- vegetable stock: 8 cups
- cayenne pepper: 0.125 tsp
- mint leaves: 1 Tbsp (dried)
- slices lemon: 4 piece
- fresh mint: 0.5 tsp (chopped)
Metric Conversion
Stages of cooking
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Melt butter in a large saucepan over low heat. Cook onions in hot butter until golden brown, about 15 minutes.
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Stir paprika, lentils, and bulgur into onions to coat with butter.
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Add tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.
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Crumble dried mint leaves into soup; stir and remove from heat.
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Ladle into bowls and garnish with lemon slices and fresh mint to serve.
