Red Lentil and Bulgur Soup - Mercimek Corbasi

READY IN: 1hr 5mins
Recipe by Random Rachel

Hearty soup served with mint infused butter. A traditional Turkish recipe from Saveur magazine, for ZWT6.

Top Review by threeovens

Very good lentil soup. The bulgur gave it some substance while the swirl of minted butter was a nice contrast, and I don't like mint usually. I doubled the amount of cumin and used more broth because I like it a little soupy. I will be making this often. It was also good cold. Made for ZWT 6.

Ingredients Nutrition


  1. Melt 2 tbsp butter in a pot over medium heat. Add cumin, garlic and onions and cook until onions are soft. Meanwhile, blanch the tomatoes and peel.
  2. Increase heat, and add tomato paste. Cook about 3 minutes until the paste darkens. Meanwhile, finely chop the tomatoes.
  3. Add tomatoes, broth, lentils, bulgur, and 4 cups of water. Bring to a boil, then simmer for 45 minutes over low heat. When the lentils are tender, season with salt and pepper to taste.
  4. Meanwhile, melt remaining 3 tbsp butter in saucepan. Remove from heat and stir in mint and paprika. Serve soup in bowls and drizzle with seasoned butter.

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