Turkish Red Lentil Soup with Mint

Turkish Red Lentil Soup with Mint
  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 1 clove garlic, minced
  • 1/4 cup diced tomatoes, drained
  • 5 cups chicken stock
  • 1/2 cup red lentils
  • 1/4 cup fine bulgur
  • 1/4 cup rice
  • 2 tablespoons tomato paste
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 tablespoon dried mint
  • salt and ground black pepper to taste


  1. 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.
  2. 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.
  3. 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.

04/09/2018
Turkish Red Lentil Soup with Mint, recipe PT15M PT1H 5 455 calories

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