Turkish Red Lentil Soup (Kirmizi Mercimek Çorbasi)

READY IN: 1hr 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot, bring to a boil 10 to 12 cups of water; add lentils, 2 teaspoons salt, cover and reduce heat, letting simmer for 30 minutes.
  • Meanwhile, heat another pot, over medium heat, and add onions, cover with olive oil, and 1 teaspoon salt; once it begins to sizzle, reduce heat to low and cover for about 5 minutes.
  • To the second pot, add bulgur, pepper, cayenne, and cumin; stir until lightly browned.
  • Add tomatoes, tomato paste, parsley, and 4 cups chicken broth; bring to a boil, cover, reduce heat and simmer 15 minutes.
  • Pour the contents of the second pot into the large soup pot with the lentils; cover and simmer until the bulgur and the lentils are soft, about an additional 40 minutes.
  • You may add additional water if you like a thinner soup (as we do).
  • Stir in lemon juice or vinegar; serve a dollop of yogurt with each serving, if desired.
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