Turkish · Lunch
Red Lentil and Bulgur Soup
Ezogelin Corbasi
SE Anatolian red lentil and bulgur soup with rice, tomato, and pepper paste simmered until tender, finished with butter-bloomed dried mint and pul biber, served with lemon, parsley, and bread.
$
5 minsPrep
30 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
420Calories
18gProtein
12gFat
58gCarbs
8gSugar
12gFiber
780mgSodium
31mgChol
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Instructions
1
Prep
Rinse lentils, bulgur, and rice together under cold water until clear, drain. Dice onion, mince garlic, chop parsley, halve lemons.
2
Sweat
Melt 40g butter in a wide saucepan over medium heat 1 minute. Add onion and garlic, cook 5 minutes until softened. Stir in biber salcasi, tomato paste, cumin, dried mint, pepper, and 1 tsp salt; cook 1 minute over medium until darkened.
3
Simmer
Add lentils, bulgur, rice, remaining 1 tsp salt, and 1500ml hot stock. Bring to a low boil over medium-high heat 1 minute, reduce to low, cover, and simmer 24 minutes until lentils collapse and soup thickens to soft porridge consistency.
4
Finish
Off heat, melt 30g bloom butter in a small pan over medium-high heat 60 seconds until foaming. Remove from heat, stir in pul biber and dried mint until butter turns red and fragrant.
5
Plate
Ladle soup into bowls, drizzle red mint butter over top, scatter parsley, finish with lemon squeeze, and serve with crusty bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 260g (9.2 oz) red lentils
- 60g (2.1 oz) fine bulgur
- 60g (2.1 oz) basmati rice
- 240g (8.5 oz) yellow onion
- 6 garlic cloves
- 2 tbsp biber salcasi hot pepper paste
- 2 tbsp tomato paste
- 70g (2.5 oz) unsalted butter
- 1 tbsp dried mint
- 1 tsp ground cumin
- 1 tsp ground black pepper
- 2 tsp fine sea salt
- 1500ml (6 cups) vegetable stock
- 2 tsp pul biber Aleppo flakes
- 2 lemons
- 10g (small handful) flat-leaf parsley
- 2 pieces crusty country bread