Turkish Spicy Lentil and Tomato Soup 

Serves six to eight people

Ingredients:

• 1 cup red lentils, rinsed and drained

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 1 cup coarse bulgur

• 1 can (14 oz) crushed tomatoes

• 1 tablespoon tomato paste

• 1 teaspoon red pepper flakes (adjust to taste for desired spice level)

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1 teaspoon dried mint

• 1 bay leaf

• 8 cups vegetable or chicken broth

• Salt and black pepper to taste

• 4 tablespoons olive oil

• Fresh lemon wedges for serving

• Chopped fresh parsley for garnish

Instructions:

• Preparation:

  • Rinse the red lentils under cold water until the water runs clear.

  • Chop the onion finely and mince the garlic.

  • In a small bowl, mix the crushed tomatoes with tomato paste, red pepper flakes, cumin, paprika, and dried mint.

• Sauté Aromatics:

  • In a pan, heat 2 tablespoons of olive oil over medium heat.

  • Sauté the chopped onion until translucent, then add the minced garlic and continue sautéing for another minute until fragrant.

  • Add the spice and tomato mixture to the pan, stirring well. Cook for an additional 2-3 minutes.

• Slow Cooker Assembly:

  • In the slow cooker, combine the rinsed red lentils, bulgur, sautéed onion and tomato mixture, bay leaf, and broth.

  • Season with salt and black pepper to taste.

  • Stir the ingredients well to combine.

• Cooking:

  • Cover the slow cooker and cook on low for 6-8 hours or until the lentils and bulgur are tender.

• Finish and Serve:

  • In the last 30 minutes of cooking, stir in the remaining 2 tablespoons of olive oil.

  • Adjust the seasoning if necessary and discard the bay leaf.

  • Serve the soup hot, garnished with chopped fresh parsley and a squeeze of fresh lemon juice.

• Optional:

  • For added richness, you can serve the soup with a dollop of yogurt on top.