Bulgurlu mercimek corbasi (bulgar lentil soup)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| ¼ | cup | Fresh cilantro; chopped |
| ¼ | cup | Diced onions |
| 1 | tablespoon | Dried mint |
| 1 | tablespoon | Tomato paste |
| 1 | teaspoon | Mild or med. red pepper flakes |
| 2 | teaspoons | Salt |
| Boiling water | ||
| ⅓ | cup | Bulgur |
| ⅔ | cup | Lentils |
| 1 | tablespoon | Flour dissolved in water |
Directions
In a 2 quart saucepan, saute the cilantro, onions, and mint in oil. Add tomato paste, stirring to blend. Add red pepper, salt, and boiling water to half fill the pan. Stir in bulgur and lentils and bring the mixture to a boil. Then cook over medium heat 15-20 minutes. Dissolve flour in a small amount of water and stir into soup. Add enough water to nearly fill pan.
Cook 30-40 minutes more.
Recipe from
Recipe by: Mahi Koc
Posted to KitMailbox Digest by Pat Hanneman <kitpath@...> on Sep 24, 1998, converted by MM_Buster v2.0l.