This Turkish soup features a delicious, healthful combination of lentils and whole-grain bulgur. A drizzle of sizzling spiced olive oil gives the soup a final flourish.

Patsy Jamieson
Source: EatingWell Magazine, January/February 1995


Recipe Summary

50 mins


Ingredient Checklist


Instructions Checklist
  • Heat 2 teaspoons oil in a soup pot or Dutch oven over medium heat. Add onions and cook, stirring, until softened, 3 to 5 minutes. Add garlic and cumin; cook for 1 minute. Add broth, lentils, bulgur, tomato paste and bay leaf; bring to a simmer, stirring occasionally. Cover and cook over low heat until the lentils and bulgur are very tender, 25 to 30 minutes. Discard the bay leaf.

  • Ladle about 4 cups of the soup into a food processor and puree. Return the pureed soup to the soup pot and heat through. Stir in lemon juice and season with pepper.

  • Just before serving, ladle the soup into bowls. Heat the remaining 4 teaspoons oil in a small skillet and stir in paprika and cayenne. Drizzle about 1/2 teaspoon of the sizzling spice mixture over each bowlful and serve immediately.


Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 2 days or freeze for up to 2 months.

Tip: You can replace red lentils with brown lentils; add 1/2 cup water and simmer 40 to 45 minutes.

Nutrition Facts

218 calories; protein 13.4g 27% DV; carbohydrates 32.9g 11% DV; exchange other carbs 2; dietary fiber 5.7g 23% DV; sugars 2.5g; fat 4.6g 7% DV; saturated fat 0.7g 3% DV; cholesterolmg; vitamin a iu 280.6IU 6% DV; vitamin c 9.2mg 15% DV; folate 89.3mcg 22% DV; calcium 35.4mg 4% DV; iron 3.5mg 19% DV; magnesium 37.2mg 13% DV; potassium 571.4mg 16% DV; sodium 563mg 23% DV; thiamin 0.2mg 22% DV.

Reviews (8)

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8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I thought this recipe was really great. I actually made this in my pressure cooker so I had a flavorful and healthy dinner ready in a flash. Next time (which happens to be tonight) I will double the 'spicy sizzle' as I thought it really took the dish to the next level. It also wasn't quite as hot as I thought it would be so I ended up using more of it than anticipated and I didn't have enough for my leftovers. The husband enjoyed it too and he's a persnickety pain in the butt when it comes to food. Read More
Rating: 5 stars
I love this soup. I lessen the spices a bit and entirely skip the sizzle. Freezes really well into individual portions that I take to work of rlunch. Hearty and Tasty!!!! Read More
Rating: 5 stars
My husband is Turkish and even he had to admit this was as good as his mom's! Will happily be making this one often:) Read More
Rating: 5 stars
This is a wonderful and very tasty soup will be making again and again... Mary Valley Springs CA Read More
Rating: 4 stars
Good stuff. Pretty much a chicken broth soup with lentils. Will make again. Read More
Rating: 5 stars
So wonderful will make again and again! Read More
Rating: 5 stars
Quick easy and deliciious! The hardest part of making this soup is waiting to eat it. For so few ingredients this soup is full of flavor. Will be making this again. Pros: Simple Cons: May not be any left overs it's so good. Read More
Rating: 5 stars
Delicious weeknight soup! This great soup is both delicious and easy to prepare. For such a simple recipe it has surprising depth of flavor. We make it often! Pros: Fast easy absolutely yummy! Read More