Description
This soup is divine and much like you will get at any authentic Turkish restaurant. It has dynamic flavors and a lovely mild heat. I make a big batch and eat it for lunch with crusty bread and salad the entire week. Optional: Serve with additional mint and lemon wedges.
Ingredients
- 2 tablespoons olive oil
- ½ onion, diced
- 1 clove garlic, minced
- ¼ cup diced tomatoes, drained
- 5 cups chicken stock
- ½ cup red lentils
- ¼ cup fine bulgur
- ¼ cup rice
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (Optional)
- 1 tablespoon dried mint
- salt and ground black pepper to taste
Instructions
- Heat the olive oil in a large pot over high heat. Cook and stir the onion in the hot oil until it begins to soften
- about 2 minutes. Stir the garlic into the onion and cook another 2 minutes. Add the diced tomatoes to the onion mixture; continue to cook and stir another 10 minutes.
- Pour in the chicken stock
- red lentils
- bulgur
- rice
- tomato paste
- paprika
- cayenne pepper
- and mint to the tomato mixture; season with salt and black pepper. Bring the soup to a boil
- reduce heat to medium-low
- and cook at a simmer until the the lentils and rice are cooked through
- about 30 minutes.
- Pour the soup into a blender to no more than half full. Firmly hold the lid in place and carefully start the blender
- using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into your serving dish. Alternately
- you can use a stick blender and puree the soup in cooking pot.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 6