Name: Turkish red lentil and bulgur soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 200 g Red lentils; 2 tbsp Bulgur; 2 tbsp Butter; 1 Onion; 4 tbsp Sunflower oil; 2 tbsp Tomato paste; 1 tbsp Lemon juice; 1 Red bell pepper; 1 Green bell pepper; to taste Ground chili; to taste Salt and pepper; about 2 l Water

Instructions

Tip: tap a step to mark it as done.

Peel and finely chop the onion. Heat the oil and butter in a pot and add the onion. Rinse the bulgur and red lentils under cold water and add them to the sautéed onion.
Sauté everything together for about 2 minutes, then stir in the tomato paste, pour in the water, and cover.
Heat a little oil in a separate skillet. Dice both bell peppers, sauté them in the oil until completely tender, and add them to the boiling soup. Simmer the soup for about 30 minutes, but do not let the lentils break down completely.
Season the soup with salt and pepper, add the lemon juice, and add ground chili to taste. Finally, blend with an immersion blender and serve.

Tip: Let the tomato paste cook briefly with the onion and lentils until it darkens before adding the water; this gives the soup a fuller flavor and deeper color.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 402 kcal
Protein: 14 g
Carbohydrates: 43 g
of which sugars: 4.5 g
Fat: 21 g
of which saturates: 5.2 g
Fiber: 8.1 g
Salt: 0.5 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Turecká nevestina polievka z červenej šošovice a bulguru