Turkish Lentil And Bulgur Soup (Mercimek Chorbashi)

1. PREPARE LENTILS AND BULGUR

   • Rinse lentils and bulgur separately under cold water until the water runs clear. Drain well.

   
   Tip: Soaking lentils for 10 mins reduces cooking time, but not essential.
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1. SAUTE AROMATICS

   • Heat olive oil in a large pot over medium heat. Add diced onion and saute until translucent (5 mins).

   • Stir in minced garlic and tomato paste. Cook for 1 min until fragrant.

   
   Tip: Add a pinch of salt to onions to draw out moisture and prevent burning.
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1. TOAST SPICES

   • Add cumin, dried mint, paprika and red pepper flakes. Stir for 30 seconds to release flavors.

   
   Tip: For smokiness, use ½ tsp smoked paprika instead of regular.
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1. SIMMER SOUP

   • Add rinsed lentils, bulgur and vegetable broth. Bring to a boil, then reduce heat to low.

   • Partially cover and simmer for 20–25 mins, stirring occasionally, until lentils and bulgur are tender.

   
   Tip: Skim off any foam that forms on the surface for a clearer soup.
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1. BLEND FOR CREAMINESS

   • Use an immersion blender to puree half the soup, leaving some texture. Alternatively, transfer 2 cups to a blender, then return to the pot.

   Tip: For chunkier soup, skip blending and mash lightly with a spoon.
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1. FINISHING

   • Stir in lemon juice. Season with salt and pepper to taste.

   • Let soup rest for 5 mins to thicken before serving.

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1. GARNISH AND SERVE

   • Ladle into bowls. Drizzle with olive oil and garnish with parsley, extra mint and lemon wedges.

   
   Tip: Serve with crusty bread or a side of pickled vegetables.
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1. STORAGE AND REHEATING

   • Fridge: Store in airtight containers for up to 4 days. Soup thickens over time - thin with broth or water when reheating.

   • Freezer: Portion into freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge.

   • Reheat: Warm on stovetop over low heat or microwave for 2–3 mins, stirring occasionally.

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ADDITIONAL TIPS AND VARIATIONS:

1. 1. Texture Control: For a silkier soup, blend entirely. For rustic texture, leave as-is.

   2. Protein Boost: Add ½ cup cooked chickpeas or shredded chicken (non-vegetarian version).

   3. Spice Adjustments: Omit red pepper flakes for mildness or add ½ tsp turmeric for earthy notes.

   4. Meal Prep: Double the recipe and freeze in individual portions for quick lunches.

   5. Topping Ideas: Try toasted cumin seeds, yogurt swirl (non-vegan), or crumbled feta.

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