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    You are in: Home / Recipes / Red Lentil and Bulgur Soup - Mercimek Corbasi Recipe
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    Red Lentil and Bulgur Soup - Mercimek Corbasi

    Red Lentil and Bulgur Soup - Mercimek Corbasi. Photo by threeovens

    1/1 Photo of Red Lentil and Bulgur Soup - Mercimek Corbasi

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Random Rachel's Note:

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

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    Units: US | Metric


    1. 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. 2
      Increase heat, and add tomato paste. Cook about 3 minutes until the paste darkens. Meanwhile, finely chop the tomatoes.
    3. 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. 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.

    Ratings & Reviews:

    • on June 11, 2010


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Red Lentil and Bulgur Soup - Mercimek Corbasi

    Serving Size: 1 (297 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 273.1
    Calories from Fat 100
    Total Fat 11.2 g
    Saturated Fat 6.4 g
    Cholesterol 25.4 mg
    Sodium 606.3 mg
    Total Carbohydrate 30.8 g
    Dietary Fiber 12.4 g
    Sugars 3.9 g
    Protein 13.4 g

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