Rating: 4.75 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
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  • 1 star values: 0

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.

Source: EatingWell Magazine, January/February 1995

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total:
50 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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; carbohydrates 32.9g; dietary fiber 5.7g; sugars 2.5g; fat 4.6g; saturated fat 0.7g; vitamin a iu 280.6IU; vitamin c 9.2mg; folate 89.3mcg; calcium 35.4mg; iron 3.5mg; magnesium 37.2mg; potassium 571.4mg; sodium 563mg; thiamin 0.2mg.

1 1/2 starch, 1 vegetable, 1 lean meat

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