Turkish Red Lentil Soup Recipe
This Turkish soup with Red Lentils and Mint is a delicious and nutritious soup that combines red lentils, vegetables, and a blend of spices. It's a flavorful and hearty dish that's perfect for any meal! Yum!
Servings: 4
Calories: 337kcal
Equipment
- Medium-to-Large Pot
Ingredients
- 120 grams red lentils (4.20 ounces or 1/2 cup)
- 4 tablespoons olive oil
- 3 to 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 & 1/2 teaspoons dried mint
- 1/8 teaspoon cumin seeds
- 50 grams coarse bulgur (1.75 ounces or 1/4 cup)
- 1 medium eggplant, chopped into small cubes
- 5 & 1/2 to 6 cups stock
- 65 grams spinach (1 & 1/2 to 2 cups when chopped)
- 1 to 2 tablespoons lemon juice
- 2 teaspoons tomato paste
- 1 teaspoon chili flakes
- salt, to season
Instructions
- Combine 1.5 cups of water and red lentils in a large pot and bring to a boil.
- Simmer until the lentils are cooked, then remove it from the heat and drain.
- Heat two tablespoons of olive oil in a large pan, and once ready, add garlic and onion.
- Cook until the onion has softened, then add the cumin and dried mint.
- Mix for a couple of minutes --- make sure the heat is not too high.
- Add the eggplant and coarse bulgur, then mix.
- Pour the stock, cover it with a lid, and bring it to a boil.
- Lower the heat and simmer for about fifteen minutes or until the eggplant and bulgur are cooked.
- While the soup is simmering, heat the remaining olive oil in a pan or skillet, then add tomato paste and chili flakes --- combine and cook for three to four minutes, then set aside.
- Add the cooked lentils, chopped spinach, and lemon juice into the pan, then season with salt.
- Cover with a lid and continue simmering for about three minutes.
- Add the chili tomato sauce mixture to the soup.
- Mix for a minute, taste, and adjust seasoning, then remove from heat.
- Transfer into bowls --- and serve!
Notes
- Cook's Tip: No need to soak the lentils overnight. Just rinse and throw away small stones or debris that you see in it.
- Refer to the post's 'Recipe variation' section for substitutions.
Nutrition
Calories: 337kcal | Carbohydrates: 43g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1346mg | Potassium: 774mg | Fiber: 16g | Sugar: 9g | Vitamin A: 2467IU | Vitamin C: 13mg | Calcium: 62mg | Iron: 4mg