35 minRed lentil soup
A smooth everyday soup of red lentils, carrot and potato, finished with cumin butter.
Easy · 35 min
Arapaşı Soup
A creamy, aromatic Turkish soup perfect for any season.
- Prep
- 15 min
- Cook
- 30 min
- Time
- 45 min
- Servings
- 4
- Calories
- 250
- Level
- Easy
- Heat
- Medium heat
- Region
- turkish
- Vegetarian
- Gluten-free
Servings4
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 1 cup red lentils
- 1 cup cooked chickpeas
- 1/2 cup fine bulgur
- 1 medium onion, chopped
- 1 carrot, grated
- 2 tbsp tomato paste
- 1 tsp paprika
- 2 tbsp olive oil
- 6 cups water
- Salt and pepper to taste
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Sauté the onion in olive oil until translucent.
- 2
Add grated carrot and tomato paste, cook for 2 minutes.
- 3
Stir in lentils, chickpeas and water; bring to a boil.
- 4
Add bulgur and paprika, simmer for 15 minutes.
- 5
Season with salt and pepper, then serve hot.
Note. Soaking lentils and chickpeas for a few hours reduces cooking time.
Questions
Can I add meat to this soup?
Yes, you can add diced lamb or beef for a non‑vegetarian version.
Is there a gluten‑free substitute for bulgur?
Use quinoa or finely chopped cauliflower instead of bulgur.
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