Mahluta Soup

A southeastern Turkish lentil soup made with red lentils and bulgur, seasoned with cumin and lemon and finished with minty butter. A warming, filling starter.

Ingredients

• 200 g (1 cup) red lentils
• 40 g (1/4 cup) bulgur
• 120 g (1 medium) onion
• 30 g (2 tbsp) butter
• 15 g (1 tbsp) olive oil
• 20 g (1 tbsp) tomato paste
• 1500 g (6 1/4 cups) hot water
• 4 g (2 tsp) cumin
• 3 g (1 1/2 tbsp) dried mint
• 3 g (1 1/2 tsp) red pepper flakes
• 20 g (1 1/2 tbsp) lemon juice
• 10 g (2 tsp) salt

Instructions

1. 1

   Rinse the lentils and bulgur until the water runs clear and drain; finely chop the onion.

2. 2

   Melt the olive oil and half of the butter in a pot and cook the onion over medium heat for 5 minutes until soft; add the tomato paste and cook for 1 more minute.

3. 3

   Add the lentils, bulgur and hot water; bring to a boil, then lower the heat and simmer, stirring occasionally, for 30 minutes until the lentils break down.

4. 4

   Add the cumin, salt and lemon juice and simmer for 5 more minutes, stirring well.

5. 5

   Melt the remaining butter in a small pan, add the dried mint and red pepper flakes and let them sizzle for 30 seconds.

6. 6

   Ladle the soup into bowls, drizzle with the spiced butter and serve hot.

Nutrition

Per serving