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Turkish soup recipe

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A classic Turkish dish, this creamy lentil soup, thickened with bulgur and finished off with a silky swirl of spiced-butter, makes a delicious dinner. The flavours develop overnight, so any leftovers will make a terrific lunch – just heat-up and enjoy this easy soup recipe al-desko. See method

Serves 4
5 mins to prepare and 45 mins to cook
323 calories / serving
Vegetarian

Ingredients

2 tbsp olive oil
2 red onions, finely chopped
750ml vegetable stock
180g red lentils
55g bulgur wheat
1 tsp flour
2½ tsp dry mint, plus extra for garnish
2 tsp paprika
3 tbsp sundried tomato paste
20g butter
1 lemon, cut into wedges to serve

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1360kj
323kcal 16%
Fat
13g 18%
Saturates
4g 20%
Sugars
4g 4%
Salt
2.3g 38%

of the reference intake
Carbohydrate 41.2g Protein 13.7g Fibre 3g

Method

Heat the oil in a large pan over a medium heat. Add the onion. Cook, stirring occasionally, for 4-5 mins until soft. Add the stock, lentils and bulgur wheat. Cover, reduce the heat to low and cook for 20 mins.
Meanwhile, mix the flour, 2 tsp mint, 1 tsp paprika and the sundried tomato purée in a bowl. Stir into the cooked soup. Cover and cook for another 20 mins, or until the lentils and bulgur wheat are soft. Season well to taste.
Melt the butter in a small pan over a medium heat. Take the pan off the heat and add the remaining paprika and dry mint. Mix together.
Serve the soup with a drizzle of butter and a pinch of dry mint on top, and lemon wedges on the side.

Freezing and defrosting guidelines

Make the soup (without adding the drizzle of butter), then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container for up to 1-3 months. Make sure to leaving a bit of space in the container for expansion. Re-heat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes if desired and serve.

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