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Lentil Soup
This is one of the first Turkish foods I learned how to make. One of the great things about this soup is that it can be easily modified. On occasion I add carrots. I’ve made it without potatoes. Remove the bulgur and this is gluten-free. The butter can be replaced with olive oil to make this a vegan dish. This soup is best when served with warm, fresh bread.
Ingredients
- 2-3 Tablespoons olive oil
- 1 medium onion, chopped
- 1 clove garlic, chopped
- 1 Tablespoon pepper paste
- 1 Tablespoon tomato paste
- 1 cup lentils, rinsed
- ¼ cup fine bulgur
- 2 small red or golden potatoes, peeled and chopped into cubes
- 4 cups water
- 1 Teaspoon salt
- 3 Tablespoons butter
- 1 Tablespoon dried mint
- 1 Tablespoon Aleppo pepper or hot red pepper flakes
Instructions
Serves: 4-6
Prep Time: 15 Min.
Cook Time: 25 Min.
Total Time: 40 Min.
Cuisine: Turkish
- In a pot, heat olive oil over medium heat.
- Add onion and sauté until soft and slightly translucent.
- Add garlic and cook for another 30-60 seconds.
- Add the tomato and pepper paste and mix with the onions.
- Then add the rinsed lentils, bulgur, chopped potatoes, and water to the pot.
- Let the soup come to boil, add the salt, then turn heat to low, simmer and cover. Cook until the lentils and potatoes are soft, about 20 minutes.
- Remove the soup from heat and blend it while still in the pot using a hand blender. In a separate saucepan, melt the butter over medium heat.
- Then add the dried mint and red pepper to the melted butter.
- Cook the mint and pepper until fragrant but being careful not to let them burn—about 1 minute.
- Pour the butter sauce into the soup and blend the soup again.
- Serve with hot red pepper and season to taste with lemon juice.
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