Tastenexa
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Turkish
Ezogelin Lentil Soup Lunch
40 min total10 prep30 cook6 servings240 cal
VegetarianVeganClassic
Creamy Turkish red lentil soup with bulgur, tomato, and a cumin-butter finish. A comforting lunch soup served with lemon and crusty bread across Anatolia.
Ingredients
pantry
- 1.5 cupred lentils
- 0.25 cupbulgur wheat
- 2 tbsptomato paste
- 6 cupvegetable broth
- 1 tspcumin
- 1 tspdried mint
- 1.5 tspsalt
produce
- 1onion
- 1lemon
dairy
- 2 tbspbutter
Steps
- Rinse lentils and bulgur; dice onion.
- Melt butter in a pot and sauté onion until soft, about 5 minutes.
- Stir in tomato paste and cumin; cook 1 minute.
- Add lentils, bulgur, broth, and salt; bring to a boil.
- Reduce heat and simmer 25 minutes until lentils are completely soft.
- Blend partially with an immersion blender for a creamy texture.
- Melt butter in a small pan, add cumin and mint, and sizzle 30 seconds.
- Pour spiced butter over the soup and stir.
- Ladle into bowls and serve with lemon wedges.
Tips
- Blend partially for a creamy body while keeping some texture.
- The butter-cumin drizzle at the end is essential for authentic flavor.
- Adjust thickness with water — it should be velvety, not watery.
- Serve with a wedge of lemon to squeeze at the table.
