Spicy Bulgur and Lentil Soup
Ingredients
- 290 g / 1 cup split red lentils, rinsed and drained
- 1 onion, finely chopped
- 45 ml / 3 tablespoons coarse bulgur wheat, rinsed and drained
- 1.75 litres / 7.5 cups water
- 60 ml / 4 tablespoons tomato paste
- 15 ml / 1 tablespoon Turkish hot red pepper paste (biber salcasi)
- 30 ml / 2 tablespoons olive oil
- 15 ml / 1 tablespoon dried mint
- Juice of 1 lemon
To serve
- 15 ml / 1 tablespoon dried mint
- 10 ml / 2 teaspoons pul biber or red pepper flakes or paprika flakes
- Salt and freshly ground black pepper to taste
- Lemon wedges
Preparation
Heat the olive oil in a heavy, medium-sized pot and stir in the onions.
Cook over a medium heat for about 2 minutes, stirring often, to soften the onions.
Add the lentils and the water.
Cover and bring the pot to the boil.
Cook over a medium to low heat for about 30-35 minutes, stirring occasionally.
Stir in the bulgur, tomato paste, red pepper paste and dried mint, and season with salt and ground black pepper.
Cover and cook for another 10 minutes, until the bulgur is cooked.
Add some more water if the soup appears to be too thick.
Pour in the lemon juice and mix well.
Pour 15 ml / 1 tablespoon olive oil into a small pan and stir in the dried mint and red pepper flakes.
Stir and gently cook over a low heat for a minute.
Pour this sauce into the soup and combine well.
Serve hot with lemon wedges by the side.
Tips
Use quinoa instead of bulgur to make it gluten free.
Serve with wedges of lemon for added flavor.
This soup freezes well, so consider making a large batch for future meals.
