Turkish Lentil Soup



2 tbsp Supreme Olive Oil

½ onion, sliced

2 tbsp Supreme Garlic Paste 

1 tin Supreme Chopped Tomato Tin

1 lt chicken/ veg stock 

½ cup bulgur wheat, washed 

½ cup Supreme Red Lentils, washed 

½ tsp Supreme Coarse Black Pepper 

1 tbsp dried mint 

2 tsp Supreme Chilli Powder 

Salt to taste

Adjust the thickness with boiling water 

Chilli oil:

¼ cup olive oil 

1 tsp Supreme Chilli Powder 


Heat a pot over medium heat. Add olive oil and onions, saute until soft. Add garlic paste, cook for 1 minute then add chopped tomato tin, stock, bulgur wheat, red lentils, black pepper, dried mint, chilli powder and salt to taste. Bring to a boil then reduce heat to low, cover and simmer until lentils and bulgur are cooked and tender. 

Once cooked (you should be able to mash the lentils between your fingers) blend together using a hand blender until smooth. Adjust the thickness to your liking by adding boiling water and check seasoning. 

In a small frying pan, add olive oil. Once heated add chilli powder, cook for a minute then pour the oil over the soup, and serve. 

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