Spicy Turkish Lentil Soup with Bulgur
75% authentic · Turkish
A regional variation of Turkish lentil soup that incorporates fine bulgur for added texture and heartiness, along with a more pronounced spicy kick from paprika and chili.
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Ingredients
- Red lentils1 cup
- Fine bulgur1/4 cup
- Onion1 medium
- Garlic3 cloves
- Vegetable broth6 cups
- Olive oil2 tablespoons
- Butter1 tablespoon
- Sweet paprika1 teaspoon
- Aleppo pepper flakes (or regular chili flakes)1/2 teaspoon
- Lemon1/2
- Saltto taste
- Black pepperto taste
- Wateras needed
- Fresh dillfor garnish
Steps
- 1
Rinse the red lentils and fine bulgur separately.
- 2
Chop the onion and mince the garlic.
- 3
Heat olive oil in a large pot over medium heat. Sauté the onion until softened, about 5 minutes. Add minced garlic and cook for 1 minute.
- 4
Stir in the sweet paprika and chili flakes, cook for 30 seconds until fragrant.
- 5
Add the rinsed red lentils, rinsed bulgur, vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until lentils and bulgur are tender.
- 6
Blend the soup until mostly smooth, leaving some texture from the bulgur if desired. Use an immersion blender or transfer to a blender.
- 7
In a small saucepan, melt the butter over medium heat. Add a pinch more chili flakes if desired. Cook for 1 minute.
- 8
Ladle the soup into bowls. Drizzle with chili butter and garnish with fresh dill. Serve hot with lemon wedges.
