Turkish Red Lentil Soup (kirmizi Mercimek çorbasi)

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 10 -12 cups beef stock or 10 -12 cups water
• 3 cups red lentils, picked over and rinsed
• 3 teaspoons salt, divided
• 2 cups onions, chopped
• 1/2 cup olive oil
• 1 cup bulgur
• 1 tablespoon fresh ground black pepper
• 1 teaspoon cayenne pepper (or more to taste)
• 1 tablespoon ground cumin
• 4 tomatoes, chopped
• 6 ounces tomato paste
• 1 cup fresh parsley, chopped
• 4 cups chicken broth
• 3 tablespoons fresh lemon juice or 3 tablespoons distilled vinegar
• yogurt, for garnish

Recipe

• 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.
• 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.
• 3 to the second pot, add bulgur, pepper, cayenne, and cumin; stir until lightly browned.
• 4 add tomatoes, tomato paste, parsley, and 4 cups chicken broth; bring to a boil, cover, reduce heat and simmer 15 minutes.
• 5 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.
• 6 you may add additional water if you like a thinner soup (as we do).
• 7 stir in lemon juice or vinegar; serve a dollop of yogurt with each serving, if desired.