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🍲 Turkish Red Lentil Soup

436 kcal · 30 min · 4 servings

Ingredients

• lentils, red 200 g
• bulgur 50 g
• onions, yellow 1 pc.
• garlic cloves 2 pc.
• olive oil 6 tbsp
• long-grain rice 50 g
• vegetable broth 1.75 L
• salt 1 tsp
• pepper, black ground 0.5 tsp
• wheat flour, Type 405 2 tbsp
• tomato paste 4 tbsp
• paprika, sweet 1 tsp
• cumin 1 tsp
• mint, fresh 10 g
• chili flakes 1.5 tsp
• lemons 1 pc.
• cherry tomatoes 250 g

Instructions

1. 1. Place the red lentils and bulgur into a sieve.
2. 2. Rinse the ingredients under running water.
3. 3. Let the water drain off completely.
4. 4. Peel the onion and the garlic.
5. 5. Dice the onion into fine cubes.
6. 6. Finely chop the garlic as well.
7. 7. Heat one tablespoon of olive oil in a large pot.
8. 8. Sauté the onions and garlic over medium heat.
9. 9. Do this for about three minutes.
10. 10. The ingredients should become translucent.
11. 11. Add the drained lentils to the pot.
12. 12. Add the bulgur.
13. 13. Add the rice as well.
14. 14. Stir everything briefly.
15. 15. Pour one liter of vegetable broth into the pot.
16. 16. Bring the mixture to a boil.
17. 17. Season the soup with salt and pepper.
18. 18. Cover the pot with a lid.
19. 19. Let the soup simmer on medium heat.
20. 20. The duration is about ten minutes.
21. 21. In the meantime, heat two tablespoons of olive oil in a small saucepan.
22. 22. Add the flour to the hot oil.
23. 23. Stir the flour with a whisk.
24. 24. Do this for about one minute.
25. 25. The goal is to lightly sweat the flour.
26. 26. Stir the tomato paste into the flour mixture.
27. 27. Add paprika powder.
28. 28. Add cumin.
29. 29. Pour the remaining 0.75 liters of vegetable broth into the small saucepan.
30. 30. Stir the mixture smooth with the whisk.
31. 31. Bring the spice mixture to a boil.
32. 32. Pour the hot spice mixture into the large pot with the soup.
33. 33. Let the soup simmer for another ten minutes.
34. 34. The lentils and bulgur should break down.
35. 35. The soup should become creamy.
36. 36. Finally, taste the soup and adjust with salt and pepper.
37. 37. Wash the mint under running water.
38. 38. Shake the mint dry.
39. 39. Pluck the mint leaves from the stems.
40. 40. Heat three tablespoons of olive oil in a small saucepan.
41. 41. Add one and a half teaspoons of chili flakes.
42. 42. Heat the mixture briefly.
43. 43. Set the chili oil aside.
44. 44. Rinse the lemon with hot water.
45. 45. Dry the lemon.
46. 46. Cut the lemon into wedges.
47. 47. Wash the cherry tomatoes.
48. 48. Distribute the finished soup onto small bowls.
49. 49. Sprinkle the soup with the mint leaves.
50. 50. Drizzle chili oil over the soup as desired.
51. 51. Decorate the bowls with lemon wedges.
52. 52. Garnish the soup with the cherry tomatoes.
53. 53. Serve the soup immediately.

Nutrition per serving

• kcal: 436
• Protein: 19 g · Fett/Fat: 14 g · Carbs: 58 g