Turkish based lentil soup with bulgur wheat dried mint and chili peppers. Learnt this at a cooking class in Istanbul.
Wash lentils and cook for 15-20 minutes in boiling water until they fall apart. The colour will change from orange to yellow. Set aside.
Melt the butter with oil in a large pot (enough to hold the soup) on medium to high heat. Add the flour to make a light roux, add the dried mint and chili and mix in, and finally add the tomato and bell pepper paste and stir constantly and vigorously (to prevent burning).
After 3-4 minutes add the water (room temperature) and whisk out any lumps.
Add the lentils and stir with a ladle until boiling. Once boiling, add the bulgur wheat and leave to boil for 3-4 minutes while adding salt to taste.
Turn off heat and let stand for 10-15 minutes to allow bulgur wheat to reconstitute. Serve with a lemon or lime wedge an a sprinkle of Turkish chili flakes.
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Serving Size: 1 Serving (254g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 202 | ||
Calories from Fat: 28 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 5.1mg | 2 % | |
Sodium 29mg | 1 % | |
Potassium 465.7mg | 12 % | |
Total Carbohydrate 32.4g | 10 % | |
Dietary Fiber 14.4g | 58 % | |
Sugars, other 18g | ||
Protein 12g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 202
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