Red Lentil and Bulgur Soup - Mercimek Corbasi

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

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

Ingredients Nutrition

Directions

  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.
Most Helpful

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.

threeovens June 11, 2010