Turkish Red Lentil Soup with Mint Recipe
Easy Turkish Red Lentil Soup with mint and Turkish spices. This version of Turkey’s classic lentil soup is home cooking at its best: simple, flavorful and nutritious. Make it a complete meal by adding a tangy salad and your favorite flatbread or a crusty loaf of whole-grain bread.
- 1 teacup of red lentil,
- 3 tablespoons of fine bulgur,
- 2 tablespoons of rice,
- 1 medium-sized onion,
- 1 clove of garlic,
- 3 tablespoons of vegetable oil,
- 6 cups of water (1.2 liter).
For the sauce;
- 1 tablespoon of all-purpose flour,
- 2 tablespoons of vegetable oil,
- 1 tablespoon tomato paste,
- 1 cup of water (200 ml.),
- Red pepper flakes,
- Dried mint,
Process of Turkish Red Lentil Soup with Mint Recipe
Prepare the red lentil soup. Peel and dice (relatively finely) the onion and garlic into a small pot. Add the oil and fry it until onion starts to become glassy and softens, about 2 minutes. Then add the lentils, bulgur and rice and stir them. Pour in 6 cups water and cook the mixture until all the ingredients are soft.
Prepare the sauce. Put the vegetable oil and flour in a saucepan and fry it until it turns yellow. Add in 1 tablespoon tomato paste and cook and boil for a while. Then add 1 cup water and stir well to dissolve the flour particles inside. Then add the spices in it and cook it until it boils.
Pour the sauce in the soup and cook it until it boils. Turkish Red Lentil Soup with Mint is ready to serve.
Serve the soup with a drizzle of paprika oil, wedges of lemon, and extra mint and red pepper for everyone to customize to their taste.
Note: The recipe is vegan, if you use olive oil instead of butter.
Bulgur wheat can be found in most health food bulk sections, in international markets (or the international section of your grocer), or with other dried grains.
If you liked this lentil soup recipe, see our other soup recipes.