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.