As a cook who likes to eat a lot of vegetarian recipes for my main course meal this soup is a very good source of vegetable protein with red lentils that is so easy to make and rewards you with a very delicious bowl of soup with the lemon slices added for a garnish that gives the soup nice tang. The one change that I made was to add oat bran instead of bulgur that did not seem to make a big difference to the outcome of this soup. I would certainly recommend this soup to others who are looking for an easy soup to make that is very nutritious for you.
Aw, man, this soup rocks! It takes me back to when I lived in Turkey from 1980-1983. I can't believe that I finally found a recipe for the soup I used to love so much! Thank you! This one is definitely a keeper :-)
I made this soup for a Turkish friend and she agrees that it s very close to authentic and delicious. My only suggestion is to keep the lid on the pot as the lentils and bulgur absorb a lot of the liquid. I like heat so I doubled the cayenne.
It's not that this soup is amazing it's just that I keep trying lentil soups and this seems to be the only one that is all about the lentils and is not dominated by other flavors or spices. It is easy to make too. All the ingredients fit right in a pan I have with 3" sides and the lid worked great to simmer it. I used 2 level tblsp of low-sodium broth paste to the 8 cups of water. I figured I could add sea salt at the end if it needed more. I am not too familiar with bulgar and it tasted a lot to me like barley. I liked the addition of the lemon flavor. I just used a little squeezed lemon juice. TY
Okay. See Notes for customizing recipe.
Wow! This soup is amazing! I subsituted 1/2 cup of rice for the bulgar and added 2 carrots and 4 celery stalks to the onions. It was so delicious I already forwarded the recipe to my brother and sister as we have a middle eastern dad that use to cook for us all the time. An instant favorite that I will make many more times.
This is a tasty filling easy to make soup. It is good with chicken broth or vegetable broth. It tastes best the next day (or the day after) when it takes on a creamy consistency like dal.
Lovely soup! I cooked it in the pressure cooker and cut cooking time in half:)
Lovely soup, my background in cooking is middle eastern cuisine and I found this to be a nice change to lentil soup. I added chili powder instead and a little citric acid while simmering to give it a little tang and it was delicious served with toasted pita bread.
