turkish lentil soup
prep time
cook time
total time
recipe type: quick meals
cuisine: turkish
serves: 4
  • 2 tablespoons olive oil
  • 1 large onion (finely diced)
  • 1 medium carrot (finely diced)
  • 2 cloves garlic (finely chopped)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon hot paprika
  • 1 teaspoon sweet paprika
  • 1 tablespoon tomato paste
  • 200g split red lentils
  • 1½ litres water
  • 1 medium tomato (diced)
  • ¼ cup bulgar wheat
  • salt (to taste)
  • pepper
  • 1 handful parsley (chopped)
  • mint (finely sliced)
  • lemon wedges to serve
  1. Heat oil over a low heat in a large, heavy based saucepan.
  2. Stir the onion, carrot and garlic around in the hot oil, then add the cumin, smoked paprika, hot paprika and sweet paprika and saute for 5-8 minutes until the vegetables soften.
  3. Stir in the tomato paste and cook for a minute.
  4. Add the lentils and water and bring to the boil.
  5. Cover the pan and cook over a medium heat for 20 minutes, stirring from time to time.
  6. When the lentils have broken down and become creamy, add the bulgar and tomatoes, salt and pepper then simmer for 10 minutes.
  7. Stir in the parsley.
  8. When ready to serve, ladle the soup into warmed serving bowls.
  9. Garnish with the mint and serve with lemon wedges.
You can vary the amount of hot paprika here. If you're feeling wimpy you can just use a small amount, or replace all the smoked paprika with hot. The amount in the recipe is for the minimum. It is barely spicy at all.
Recipe by quinces and kale at http://quincesandkale.net/recipes/turkish-lentil-soup/