Red Lentil and Bulgur Soup Mercimek Corbasi
Warm, comforting, and brimming with robust Turkish flavors, Red Lentil and Bulgur Soup (Mercimek Çorbası) is a hearty, plant-based dish that's as nutritious as it is satisfying. This beloved classic combines velvety red lentils and nutty fine bulgur, simmered to perfection in a fragrant medley of cumin, paprika, and dried mint. Infused with the savory depth of sautéed onions, garlic, and tomato paste, this soup delivers a rich, warming flavor profile. Finished with a splash of zesty lemon juice, it’s the perfect balance of earthy and bright. Quick to prepare and easy to blend for a creamy or textured consistency, this dish is ideal as a cozy appetizer or a simple, wholesome main course. Serve it with a sprinkle of chili flakes and extra dried mint for an authentic touch, and enjoy this soul-soothing Turkish classic that'll leave your taste buds craving more! Perfect for healthy, vegetarian, and Mediterranean-inspired meal plans.
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Recipe Information
Ingredients
- 1 cup red lentils
- 0.25 cup fine bulgur
- 2 tablespoons olive oil
- 1 medium onion
- 2 garlic cloves
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried mint
- 0.5 teaspoon chili flakes (optional)
- 6 cups vegetable stock or water
- 1 lemon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the red lentils and bulgur thoroughly under cold water until the water runs clear. Drain and set aside.
Peel and finely chop the onion and garlic.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened and translucent.
Stir in the garlic and cook for another 1 minute, being careful not to burn it.
Add the tomato paste, paprika, cumin, dried mint, and optional chili flakes. Stir well to combine and let the spices bloom for about 30 seconds.
Add the rinsed red lentils, bulgur, vegetable stock or water, salt, and black pepper to the pot. Stir to mix well.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30–35 minutes, stirring occasionally to prevent sticking.
Once the lentils and bulgur are soft and the soup has thickened, use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender, blend, and return it to the pot. (This step is optional if you prefer a chunkier texture.)
Taste the soup and adjust the seasoning with more salt or black pepper as needed.
Serve the soup hot, garnished with a drizzle of lemon juice or a lemon wedge on the side for an extra zing. Optionally, sprinkle additional dried mint or chili flakes for garnish.
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2396 mg | 104% | |
| Total Carbohydrate | 106.4 g | 39% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 15.0 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1568 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
