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Turkish Lentil Soup

Turkish Lentil Soup Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter, divided
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 medium potato (optional), peeled and diced
  • 2 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1 tsp sweet paprika
  • ½ tsp ground cumin
  • 1 cup dried red lentils, rinsed
  • ¼ cup fine bulgur
  • 6 cups vegetable or chicken broth
  • Salt and black pepper, to taste
  • 1 tbsp butter, for the topping
  • ½ tsp paprika, for the topping
  • ½ tsp dried mint, for the topping
  • Lemon wedges and fresh mint leaves, for serving

Method
 

  1. Melt 1 tbsp butter in a large pot over medium heat. Add onion, carrot, potato, and a pinch of salt. Cook 6 to 8 minutes until softened, then add garlic and cook 1 minute more.
  2. Stir in tomato paste, paprika, and cumin. Cook 1 minute until fragrant.
  3. Add lentils, bulgur, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer, partially covered, for 20 to 25 minutes until lentils break down.
  4. Puree the soup with an immersion blender until smooth. Thin with water or broth if needed.
  5. Melt remaining 1 tbsp butter in a small skillet with ½ tsp paprika and ½ tsp dried mint. Sizzle 20 to 30 seconds, then ladle soup into bowls and swirl the spiced butter on top. Serve with lemon wedges and fresh mint.

Notes

The soup thickens as it cools, so you may need a splash of water when reheating. The spiced butter topping is what gives this soup its signature flavor, so try not to skip it.