Turkish Spiced Red Lentil and Bulgur Soup
Inspired by traditional Turkish cuisine, this Spiced Red Lentil and Bulgur Soup brings warmth and comfort to your table. Featuring a nutritious blend of red lentils and whole-grain bulgur cooked to perfection in a savory vegetable broth, this soup is both hearty and wholesome. Enhanced by the aromatic infusion of cumin and the zesty brightness of lemon juice, each bowl is finished with a drizzle of sizzling spiced olive oil, elevating the dish with a burst of flavor and elegance. Perfect for a cozy dinner or meal prep, this soup is not only delicious but also packed with essential nutrients, making it a well-rounded choice for any meal.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
extra virgin olive oil
6 teaspoons (divided)
onions
2 (chopped (about 1 1/2 cups))
garlic cloves
3 (minced)
ground cumin
2 teaspoons
reduced-sodium vegetable broth (or chicken broth)
8 cups
red lentils
1 1/2 cups (rinsed)
bulgur
1/3 cup
tomato paste
2 tablespoons
bay leaf
1
lemon juice
3 tablespoons
fresh ground black pepper
to taste
paprika
1 teaspoon
cayenne pepper
1 teaspoon
Instructions
1
In a large soup pot or Dutch oven, heat 2 teaspoons of extra virgin olive oil over medium heat.
2
Once the oil is shimmering, add the chopped onions and sauté until they become softened and translucent, approximately 3 to 5 minutes.
3
Stir in the minced garlic and ground cumin, cooking for an additional minute until fragrant.
4
Pour in the vegetable broth, then add the rinsed red lentils, bulgur, tomato paste, and the bay leaf. Stir well to combine and bring the mixture to a gentle simmer.
5
Cover the pot and reduce the heat to low, allowing the soup to cook for 25 to 30 minutes, or until the lentils and bulgur are tender. Remember to discard the bay leaf before proceeding.
6
Using a ladle, transfer about 4 cups of the soup into a food processor or blender, and puree until smooth. Return the pureed soup to the pot and heat gently.
7
Stir in the fresh lemon juice and season the soup with freshly ground black pepper to taste.
8
To serve, ladle the soup into bowls. In a small skillet, heat the remaining 4 teaspoons of olive oil over medium heat and stir in the paprika and cayenne pepper. Cook for about 30 seconds until fragrant.
9
Drizzle approximately 1/2 teaspoon of the sizzling spice oil over each bowl of soup, and enjoy the warm, hearty flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Turkish Spiced Red Lentil and Bulgur Soup?
It is a hearty, traditional-inspired soup featuring a blend of red lentils and whole-grain bulgur in a savory broth seasoned with cumin and topped with a spiced oil drizzle.
Is this soup vegetarian-friendly?
Yes, this recipe is vegetarian as it uses vegetable broth and plant-based ingredients like lentils and bulgur.
How do I prepare the red lentils?
The red lentils should be rinsed thoroughly under cold water before being added to the soup pot.
What is bulgur and why is it used?
Bulgur is a whole-grain cracked wheat that adds a chewy texture and extra fiber to the soup, making it more filling.
How long does the soup need to simmer?
The soup should simmer for approximately 25 to 30 minutes, or until both the lentils and the bulgur are tender.
Can I use chicken broth instead of vegetable broth?
Yes, the recipe allows for either reduced-sodium vegetable broth or chicken broth depending on your preference.
How is the creamy texture of the soup achieved?
The texture is achieved by transferring about 4 cups of the cooked soup to a food processor or blender and pureeing it before stirring it back into the pot.
What ingredients are in the sizzling spiced oil?
The spiced oil consists of extra virgin olive oil heated with paprika and cayenne pepper for a fragrant and colorful finish.
Is this soup spicy?
It has a mild to moderate heat profile due to the cumin, paprika, and cayenne pepper, but you can adjust the cayenne to control the spice level.
Do I need to remove the bay leaf?
Yes, remember to discard the bay leaf after simmering and before pureeing the soup.
What role does lemon juice play in the recipe?
Lemon juice adds a zesty brightness that balances the earthy flavors of the lentils and the richness of the spiced oil.
How many onions are required?
The recipe calls for 2 onions, chopped, which should yield approximately 1.5 cups.
Can I use this recipe for meal prep?
Absolutely, this soup is perfect for meal prep as the flavors often improve after sitting and it stores well.
What type of olive oil is recommended?
Extra virgin olive oil is recommended for both sautéing the vegetables and creating the spiced drizzle.
How much garlic is needed?
You will need 3 cloves of garlic, minced, to provide an aromatic base for the soup.
Why is tomato paste added to the soup?
Tomato paste adds depth of flavor, a hint of sweetness, and a rich reddish color to the broth.
Is the soup gluten-free?
No, this soup contains bulgur, which is a wheat product. To make it gluten-free, you would need to substitute bulgur with a gluten-free grain like quinoa.
Can I use brown lentils instead of red?
Red lentils are preferred for this recipe because they break down easily and contribute to the soup's thick, creamy consistency.
How much cumin should I add?
The recipe requires 2 teaspoons of ground cumin to achieve its signature Turkish flavor profile.
What if I don't have a food processor?
You can use a standard blender or an immersion blender to puree a portion of the soup.
How much paprika is used in the drizzle?
The spice oil uses 1 teaspoon of paprika, which provides color and a mild smoky flavor.
How many servings does this recipe provide?
While specific serving numbers aren't listed, the use of 8 cups of broth and 1.5 cups of lentils typically yields 6 to 8 servings.
When do I add the black pepper?
Freshly ground black pepper should be stirred in at the end, along with the lemon juice, to season to taste.
What should I look for when sautéing onions?
The onions should be sautéed until they are softened and translucent, which takes about 3 to 5 minutes.
How long do I cook the spice oil?
Cook the paprika and cayenne in the olive oil for only about 30 seconds until fragrant to avoid burning the spices.
Is there a lot of sodium in this soup?
The recipe calls for reduced-sodium broth to help keep the salt content lower, allowing you to season it yourself.
What type of pot should I use?
A large soup pot or a Dutch oven is ideal for preparing this recipe.
Can I skip the spiced oil drizzle?
Yes, but the spiced oil provides a signature burst of flavor and elegance that characterizes this Turkish-inspired dish.
How much cayenne pepper is used?
One teaspoon of cayenne pepper is used in the sizzling oil to provide heat.
Is this soup considered a comfort food?
Yes, the warmth of the spices and the hearty blend of grains and legumes make it an excellent comfort food choice.