Turkish Red Lentil Soup (Kirmizi Mercimek Çorbasi)

Time

Prep 15 min · Cook 90 min · 105 min total

Difficulty

medium

1. 1

   In a large pot, bring to a boil 10 to 12 cups of water; add lentils, 2 teaspoons salt, cover and reduce heat, letting simmer for 30 minutes.

   30 min
2. 2

   Meanwhile, heat another pot, over medium heat, and add onions, cover with olive oil, and 1 teaspoon salt; once it begins to sizzle, reduce heat to low and cover for about 5 minutes.

   5 min
3. 3

   To the second pot, add bulgur, pepper, cayenne, and cumin; stir until lightly browned. Add tomatoes, tomato paste, parsley, and 4 cups chicken broth; bring to a boil, cover, reduce heat and simmer 15 minutes.

   15 min
4. 4

   Pour the contents of the second pot into the large soup pot with the lentils; cover and simmer until the bulgur and the lentils are soft, about an additional 40 minutes.

   40 min
5. 5

   You may add additional water if you like a thinner soup. Stir in lemon juice or vinegar; serve a dollop of yogurt with each serving, if desired.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.