Turkish Red Lentil Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g lentils, red
- 100 g bulur, finer
- 1 medium onion (s)
- 60 g butter
- 2 tablespoon tomato paste
- 1 tablespoon paprika pulp, spicy (salca)
- 1 ¾ liter broth
- Salt and pepper, freshly ground
- some paprika, (pul biber, turkish platelet paprika, extremely hot)
- 2 teaspoons peppermint, dried (Nane) or fresh
Print Recipe
Pin Recipe Instructions
- Put the lentils in a colander, rinse and drain. Peel and dice the onion.
- Put half of the butter in a soup pot and fry the onions in it until translucent. Add the lentils, bulgur, tomato paste and the salca and stir everything together. Pour in the broth and cook the soup over medium heat for about 45 minutes. Stir frequently in between. If necessary, extend with water. Salt and pepper and add a little Pul Biber (really only a little, is very spicy. If you like it, you can of course take more).
- Melt the remaining butter in a pan, sprinkle in the mint and stir. Add the mixture to the soup.
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