Turkish Red lentil soup

December 14, 2013

WSJ  dec 2013 (Ana Sortun)  35 min Serves 4-6

3 TB butter

1 onion finely minced

1 red pepper finely diced (or cabbage/pumpkin/carrot/apple or squash)

2½ TB tomato paste

1 TB ground cumin seeds

1 ½ C red lentils (rinsed and drained)

8 C water


¼ C fine ground bulgar

1 TB dried spearmint (not fresh)

2 tsp red pepper flakes or Aleppo (or Maras) pepper

2 tsp sumac (optional)

¼ C Greek yogurt

¼ C pomegranate seeds

  • Melt 1 TB butter in pot,  on medium heat, sauté onion & red pepper until softened (5 min)
  • Stir in tomato paste and cumin, cook 2-3 min until aromatic
  • Add lentils & water, bring to a boil, reduce and simmer 10-15 min until lentils tender
  • Add bulgar, simmer 8 min until grains increase in volume (consistency of porridge)
  • Add remaining butter, mint,red pepper and sumac. Once butter melts, salt to taste.
  • Ladle soup into bowls, top with dollop yogurt, sprinkle pomegranate seeds.

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