Turkish soup recipe

  • Serves 4
  • 5 mins to prepare and 45 mins to cook
  • 323 calories / serving
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A classic Turkish dish, this creamy lentil soup, thickened with bulgur and finished off with a silky swirl of spiced-butter, makes a delicious dinner. The flavours develop overnight, so any leftovers will make a terrific lunch – just heat-up and enjoy this easy soup recipe al-desko.

  1. Heat the oil in a large pan over a medium heat. Add the onion. Cook, stirring occasionally, for 4-5 mins until soft. Add the stock, lentils and bulgur wheat. Cover, reduce the heat to low and cook for 20 mins.
  2. Meanwhile, mix the flour, 2 tsp mint, 1 tsp paprika and the sundried tomato purée in a bowl. Stir into the cooked soup. Cover and cook for another 20 mins, or until the lentils and bulgur wheat are soft. Season well to taste.
  3. Melt the butter in a small pan over a medium heat. Take the pan off the heat and add the remaining paprika and dry mint. Mix together.
  4. Serve the soup with a drizzle of butter and a pinch of dry mint on top, and lemon wedges on the side.

Freezing and defrosting guidelines

Make the soup (without adding the drizzle of butter), then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container for up to 1-3 months. Make sure to leaving a bit of space in the container for expansion. Re-heat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes if desired and serve.

See more Soup recipes
  • Ingredients

  • 2 tbsp olive oil
  • 2 red onions, finely chopped
  • 750ml vegetable stock
  • 180g red lentils
  • 55g bulgur wheat
  • 1 tsp flour
  • 2½ tsp dry mint, plus extra for garnish
  • 2 tsp paprika
  • 3 tbsp sundried tomato paste
  • 20g butter
  • 1 lemon, cut into wedges to serve
  • Energy 1360kj 323kcal 16%
  • Fat 13g 18%
  • Saturates 4g 20%
  • Sugars 4g 4%
  • Salt 2.3g 38%

of the reference intake
Carbohydrate 41.2g Protein 13.7g Fibre 3g

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