Turkish Red Lentil Soup with Mint
This Turkish red lentil soup recipe is divine. The soup has dynamic flavors and a lovely, mild heat, much like one you'd find at a Turkish restaurant. I make a big batch and eat it for lunch with crusty bread and salad for an entire week. Serve with additional mint and lemon wedges if desired.
Ingreadients :
- 2 tablespoons olive oil
- ½ onion, diced
- 1 clove garlic, minced
- ¼ cup diced tomatoes, drained
- 5 cups chicken stock
- ½ cup red lentils
- ¼ cup fine bulgur
- ¼ cup rice
- 2 tablespoons tomato paste
- 1 tablespoon dried mint
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (Optional)
- salt and ground black pepper to taste
Step by Step :
- Heat oil in a large pot over high heat. Add onion and sauté until beginning to soften, about 2 minutes. Stir in garlic and cook for 2 minutes. Add diced tomatoes and cook for 10 minutes.
- Stir in chicken stock, lentils, bulgur, rice, tomato paste, mint, paprika, cayenne pepper, salt, and black pepper; bring to a boil. Reduce the heat to medium-low and simmer until lentils and rice are tender, about 30 minutes.
- Purée soup with an immersion blender until smooth.
