Turkish Lentil Soup is full of warm, rich spices. Red lentils are simmered with bulgur, vegetables, garlic, spices, diced tomatoes and lemon juice. This soup is healthy and perfect for a plant-based meal.


Olive Oil | Garlic Cloves  Red Onion | Red Bell Pepper   Carrot | Dried Mint | Aleppo Pepper Sweet Paprika | Cumin Coriander | Diced Tomatoes Tomato Paste | Red Lentils Vegetable Broth | Bulgur (optional) GARNISH Fresh Parsley or Cilantro Fresh Mint | Crushed Red Pepper Lemon Wedges

Saute the garlic over medium heat. Add the onion and saute for 2 more minutes. Add the peppers, carrot, mint, and spices and saute for 3 more minutes.


Add the diced tomatoes, tomato paste, lentils, broth and the bulgur {or grain of your choice or leave it out}.  Simmer on low heat until lentils and bulgur are tender.

You can eat the soup as is with the chunks of carrots, lentils and tomatoes or you can use a blender to create a creamy soup. Sometimes I blend half and keep half chunky.

Serve the soup with fresh parsley or cilantro, mint, crushed red pepper and fresh lemon juice.

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