In my search of lentil soup recipes, I often come back to the ones made with red lentils. From flavourful Indian dals to coconut milk infused soups, to Middle Eastern and Mediterranean concoctions, I am always sure to find something delicious. This Turkish red lentil soup with bulgur and rice is an every day soup in Türkiye, and no wonder, since it comes together very quickly and it delivers in flavour and nutrition.
If you are stuck in a rut and looking for new ideas, why don’t you try making this soup? It comes together in half an hour or less and it makes enough with leftovers for a couple of days. The hardest part of this is chopping an onion and mincing garlic. If you can’t find Turkish red pepper paste where you are, simply use more tomato paste. Aleppo pepper flakes are now readily available, but if you can’t find them, you can substitute with paprika or a pinch of chili flakes.
EZOGELIN SOUP
Turkish Red Lentil Soup with Bulgur and Rice
Soup:
3 Tbsp extra virgin olive oil
1 1/2 cups finely chopped onion
2 garlic cloves, minced
1 cup red lentils
2 Tbsp coarse bulgur wheat
1 1/2 Tbsp rice (short or medium grain), or the same amount of bulgur
5 cups chicken broth, vegetable broth or water
1 lemon, cut into wedges, for serving
Salt and pepper to taste
Spiced Tomato Butter:
3 Tbsp unsalted butter
2 Tbsp tomato paste
1 Tbsp Turkish sweet red pepper paste or same amount of tomato paste
1 tsp Aleppo pepper (pul biber)
1 tsp Turkish dried mint
Heat oil in a medium saucepan over medium heat. Cook the onion, stirring often, until softened, 7-8 minutes. Add garlic and cook for another minute, making sure it does not burn.
Add red lentils, bulgur, rice and broth along with just a little salt and pepper, you will finish seasoning at the end. Bring to a boil, cover and reduce the heat to low. Simmer until the lentils, bulgur and rice are cooked through, 20–25 minutes, stirring once or twice during the cooking time to make sure nothing sticks.
Meanwhile, melt the butter in a small frying pan. Stir in the tomato and pepper pastes. Stir constantly until combined. Add the Aleppo pepper and dried mint, then mix again. Remove from heat.
Once the lentils, bulgur and rice are cooked, stir in the spiced tomato butter. Season one final time with salt and pepper to taste.
Serve with lemon wedges and a sprinkle of Aleppo pepper and dried mint.
Makes 1.5 lt, serves 6-8.