Jumat, 25 Januari 2008

Lentil Soup with Bulgur (Bulgurlu Mercimek Çorbası)


























Lentil soups are very common in Turkey. This one is traditionally made with red lentils. However, I like the taste of bulgur more with brown or green lentils. For this one I used French lentils. The peppery taste of French lentils along with dried mint was simply perfect for this winter soup. To try the traditional Turkish recipe, just replace French lentils with red lentils.

3 tbsp butter
1 medium onion, finely chopped
1/2 cup French lentils
1/2 cup bulgur (I used fine bulgur, but coarse is fine, too)
2 tbsp tomato paste
2 tbsp flour (I used whole wheat)
6-7 cups of stock
2-3 tbsp dried mint flakes
2 tsp thyme
2 tsp red pepper flakes
salt


























-Saute onion with butter until soft.
-Add flour stir constantly for 1-2 minutes. Add tomato paste, stir another 1-2 minutes.
-Add lentils, bulgur, stock, and salt.
-Cover and simmer until lentils are cooked for approximately 30 minutes.
-At this point, if you want a smooth soup use a blender.
-Add mint, thyme, and pepper flakes.

Dried mint flakes definitely brightens up this soup remarkably. For the power of dried mint flakes, this recipe is my contribution to Weekend Herb Blogging which was founded by Kalyn and is hosted this week by Anna's Cool Finds.
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