Turkish Red Lentil and Bulgur Soup

Being mindful to seek after diabetes amicable plans this month, pinpointing carbs with moderate discharge properties has been high up on our agenda. It helps that I never under any circumstance finish a solitary sack of any lentil, grain or bean since no formula I ever make requires a whole 1lb pack. Subsequently, I have a devoted container in my storeroom to store the remainders for plans this way.
Wed together the red lentils and bulgar wheat with a couple of herbs and flavors to make this liberal, finished soup and layer it with the mint oil and yogurt. In the event that you lean toward a smoother finish, essentially utilize an inundation blender in the moderate cooker.

Turkish Red Lentil and Bulgur Soup Recipe

The planning time for Turkish Red Lentil and Bulgur Soup would be 10 minutes. Cooking time at low temperature would be 10 hrs and at low would be 8 hrs. You can serve to 4.


2 tbsp olive oil

2 cups/1 enormous onion diced

4 garlic cloves, minced

2 tsp crisp thyme leaves

2 tsp sweet smoked paprika

2 tbsp tomato purée

1/4 cup bulgur wheat

1/2 cup red lentils

4 cups vegetable stock

2 cups of water

Salt and naturally ground dark pepper

2 tbsp thick yogurt

enhanced oil

1/2 tbsp olive oil

1/2 tbsp margarine

1 tsp dried mint

½ tsp sweet smoked paprika


1. Warm the olive oil in a skillet over a medium warmth and include the onion. Sauté the onion for 2 minutes. Include the garlic and sauté for one more moment. Move to your moderate cooker.

2. Include the thyme, smoked paprika, tomato purée, bulghur wheat, red lentils, vegetable juices, and water. Mix, spread and cook on LOW for 6-8 hours or HIGH for 3 - 4 hours.

3. While the soup is cooking make the enhanced oil. Warm the olive oil in a dish with the margarine until the spread has liquefied. Expel from warmth and mix in the dried mint and paprika.

4. Serve the soup in bowls with yogurt and the enhanced oil showered over the top and sprinkled with a squeeze or two of dried mint.