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Turkish Red Lentil and Bulgar Soup Recipe

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This recipe for Turkish Red Lentil and Bulgar Soup is from The Issa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups plus 1 Tbsp red lentils, washed but not soaked
¼ cup plus 1 Tbsp coarse bulgar
1 Tbsp tomato paste
1 Tbsp bell pepper paste (this is hard to find in the U.S. and can be substituted for extra tomato paste)
1 Tbsp butter and a little vegetable oil
1 Tbsp dried mint (not to be substituted with fresh mint)
1 tsp red pepper (or more, to taste)
5 cups fresh chicken stock or plain water
1 tsp flour
1 lemon, cut into six wedges
Directions:
Directions:
Cook the lentils 15-20 minutes in 2 to 3 fingers high of water, without salt, until they fall apart. If needed, foam can be skimmed off the surface whilst cooking. Set aside when ready.

Melt the butter with the oil in a different pan (large enough to hold the soup). Add flour to make a light “roux.” Add dried mint, red pepper, and tomato and bell pepper pastes while stirring constantly lest the mixture not burn. Add lentils, followed by cold water or stock, and bring to a boil, still stirring. Add the bulgur once the soup is boiling, and add salt and pepper to taste.

Serve with lemon wedges and extra red pepper on the side.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
We went to Istanbul on our honeymoon and had this traditional Turkish soup everywhere we went. I had always wished that I had paid more attention to its flavors so I could recreate it when we got home. When we returned to Istanbul two years later for my mom's birthday, we learned how to make it in a local cooking class together.

 

 

 

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