Turkish soup recipe
A classic Turkish dish, this creamy lentil soup, thickened with bulgur and finished off with a silky swirl of spiced-butter, makes a delicious dinner. The flavours develop overnight, so any leftovers will make a terrific lunch – just heat-up and enjoy this easy soup recipe al-desko.
See method- Serves 4
- 5 mins to prepare and 45 mins to cook
- 323 calories / serving
Ingredients
- 2 tbsp olive oil
- 2 red onions, finely chopped
- 750ml vegetable stock
- 180g red lentils
- 55g bulgur wheat
- 1 tsp flour
- 2½ tsp dry mint, plus extra for garnish
- 2 tsp paprika
- 3 tbsp sundried tomato paste
- 20g butter
- 1 lemon, cut into wedges to serve
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Shop ingredientsEach serving contains
- Energy
- 1360kJ 323.0kcal
- Fat
- 13g
- Saturates
- 4g
- Salt
- 2.3g
- Sugars
- 4g
of the Reference intake
Carbohydrate 41.2gProtein 13.7gFibre 3.0g
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Method
- Heat the oil in a large pan over a medium heat. Add the onion. Cook, stirring occasionally, for 4-5 mins until soft. Add the stock, lentils and bulgur wheat. Cover, reduce the heat to low and cook for 20 mins.
- Meanwhile, mix the flour, 2 tsp mint, 1 tsp paprika and the sundried tomato purée in a bowl. Stir into the cooked soup. Cover and cook for another 20 mins, or until the lentils and bulgur wheat are soft. Season well to taste.
- Melt the butter in a small pan over a medium heat. Take the pan off the heat and add the remaining paprika and dry mint. Mix together.
- Serve the soup with a drizzle of butter and a pinch of dry mint on top, and lemon wedges on the side.
- See more Soup recipes
Freezing and defrosting guidelines
Make the soup (without adding the drizzle of butter), then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container for up to 1-3 months. Make sure to leaving a bit of space in the container for expansion. Re-heat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes if desired and serve.
