Recipe of the Month: Turkish Red Lentil Soup

This delicious and nutritious soup is very low on calories and big on flavor. Accompany it with a salad, rolls, or even a baked potato if ravenous, but feel free to eat a huge bowl by itself, if you so choose.  

Enjoy this recipe as a make-ahead meal you can prepare on Sunday before a busy week. Then, take a moment to acknowledge that being good to yourself really can taste wonderful. 



  • 2 tbsp Olive Oil
  • 2 large Sweet Onions, finely chopped
  • 1 cup Red Lentils
  • ½ cup Bulgur wheat
  • 1 tsp Paprika
  • 8 cups Vegetable Stock
  • 2 tbsp Tomato Paste
  • 1 tsp Turmeric
  • ½ tsp Cumin
  • 1/4 tsp Cayenne Pepper
  • 1 tsp Dried Mint
  • Salt to taste

Optional: Fresh mint, crushed red pepper and garbanzo beans for garnish


In a large pot, sauté the onions in olive oil over low heat until soft, about 10 minutes.  Add the lentils, bulgur wheat, and paprika to the onions and stir for about 1 minute to coat well.  Add the vegetable stock, tomato paste, and cayenne pepper.

Increase the heat to a boil, then cover and simmer on low heat until lentils are soft, about 30 minutes.  

Add turmeric, cumin, cayenne pepper, and dried mint, stir & taste for salt or other seasoning as you so choose, then ladle into bowls and garnish with fresh mint, crushed red pepper, and garbanzo beans.  


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