Red lentil and bulgur soup

Red lentil and bulgur soup

Mercimek çorbası

By
From
Eat Istanbul
Serves
6-8
Photographer
David Loftus

You find this lunchtime staple or variations on a theme at every lokanta or pide joint.

Ingredients

Quantity Ingredient
3 tablespoons extra virgin olive oil
1 large onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
2 tablespoons concentrated tomato puree
400g tinned chopped tomatoes
1 tablespoon paprika
1/4 teaspoon kirmizi biber flakes
1/2 tablespoon dried mint
250g red lentils
150g fine bulgur wheat
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
flatbread
kirmizi biber flakes, (optional)

Method

  1. Heat the olive oil in a saucepan over medium heat and sauté the onion and garlic until softened or for about 5 minutes. Add the tomato purée, tinned tomatoes, paprika, Kırmızı biber flakes and dried mint and mix well.
  2. Add the lentils and bulgur and about 1.5l cold water and season generously with sea salt and freshly ground black pepper. Bring to the boil, then lower the heat, cover with a lid and simmer for 30 minutes, stirring occasionally. Add a little more water if the soup is too thick.
  3. Blend the soup with a hand blender or jug blender until smooth, then ladle into 6–8 bowls and serve with flatbread and extra Kırmızı biber flakes, if desired.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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