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.
Ingredients
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2 tablespoons olive oil
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½ onion, diced
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1 clove garlic, minced
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¼ cup diced tomatoes, drained
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5 cups chicken stock
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½ cup red lentils
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¼ cup fine bulgur
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¼ cup rice
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2 tablespoons tomato paste
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1 tablespoon dried mint
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1 teaspoon paprika
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½ teaspoon cayenne pepper (Optional)
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salt and ground black pepper to taste
Instructions
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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.
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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.
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Purée soup with an immersion blender until smooth.
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