Turkish Red Lentil Soup with Mint

Turkish Red Lentil Soup with Mint

Jenna

"This soup is divine and much like you will get at any authentic Turkish restaurant. It has dynamic flavors and a lovely mild heat. I make a big batch and eat it for lunch with crusty bread and salad the entire week. Optional: Serve with additional mint and lemon wedges."
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Ingredients

1 h servings 168 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 24.1g
  • 8%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 623 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Heat the olive oil in a large pot over high heat. Cook and stir the onion in the hot oil until it begins to soften, about 2 minutes. Stir the garlic into the onion and cook another 2 minutes. Add the diced tomatoes to the onion mixture; continue to cook and stir another 10 minutes.
  2. Pour in the chicken stock, red lentils, bulgur, rice, tomato paste, paprika, cayenne pepper, and mint to the tomato mixture; season with salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer until the the lentils and rice are cooked through, about 30 minutes.
  3. Pour the soup into a blender to no more than half full. Firmly hold the lid in place and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into your serving dish. Alternately, you can use a stick blender and puree the soup in cooking pot.

Footnotes

  • Cook's Notes:
  • The recipe is vegan, if you use olive oil instead of butter and vegetable stock instead of chicken broth.
  • Bulgur wheat can be found in most health food bulk sections, in international markets (or the international section of your grocer), or with other dried grains.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 37
  1. 47 Ratings

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Most helpful positive review

This is ezogelin soup, a traditional Turkish soup that was supposedly invented by an unhappy bride (gelin). Here in Turkey, it can be thrown together with basic ingredients found in any kitchen....

Most helpful critical review

Heat: recipe starts with High heat and gives no clarification for the steps thereafter. Result: burned soup 30 minute cooking: recipe gives no indication of covered or uncovered or partially c...

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This is ezogelin soup, a traditional Turkish soup that was supposedly invented by an unhappy bride (gelin). Here in Turkey, it can be thrown together with basic ingredients found in any kitchen....

I am in Turkey right now, learning how to make Turkish dishes and found this one. It has been a hit so far in my family especially with my husband. Says it tastes like something you would find i...

This is amazing!! I doubled the onion and garlic; used double the stock and 1 lb of lentils. I didn't have rice so used 1/2 c bulgar. no diced tomatoes either so use about 1/3 c tomato paste. do...

Absolutely delicious and bright. I added only 1/4 tsp cayenne which was perfect for my tastes, and I used two cloves of garlic. It looked so good unblended (and the photo in the recipe is unblen...

Heat: recipe starts with High heat and gives no clarification for the steps thereafter. Result: burned soup 30 minute cooking: recipe gives no indication of covered or uncovered or partially c...

I eliminated the oil, used water instead of stock, and changed the bulgar to couscous. I added the couscous just 5 minutes before serving. This smelled delicious and tasted great! Thanks for ...

I loved this recipe, I had a cold and the cayenne pepper really cleared me up. I didn't have any tomato paste so i used some of the juice from the canned tomatoes and I used brown rice because I...

This recipe is phenomenal - tastes just like at the Turkish restaurant I go to. I used 1/2 cup of quinoa in place of the bulgar and rice. I used 3/4 cup of red lentils. I needed to up the liquid...

Update: I make this recipe almost every week now. I love it and crave it! I use 1/2 cup of bulgur and no rice. I always add extra garlic. It also tastes great with green or brown lentils; it's j...

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