20-Min Red Lentil Soup with Crispy Oil
Silky Turkish red lentil soup studded with bulgur, finished with sizzling chili-mint oil. Comfort in a bowl, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 14g
comfortwholesometurkishmediterraneanvegetarianveganlentilscreamy
Ingredients
- 1 cup red lentils
- ¼ cup bulgur wheat
- 5 cups vegetable broth
- 1 can (14 oz) canned diced tomatoes
- 3 tbsp olive oil
- ½ tsp red pepper flakes
- ¼ cup fresh mint leaves, chopped
Instructions
- 1
Combine lentils, bulgur, broth, and tomatoes in a pot. Bring to a boil over high heat.
- 2
Reduce heat to medium and simmer 12–15 minutes until lentils break down and soup thickens, stirring occasionally.
- 3
Meanwhile, heat olive oil in a small skillet over medium-high until it shimmers.
- 4
Add pepper flakes and mint, cook 30 seconds until fragrant, then pour the oil over the soup.
- 5
Season with salt and black pepper to taste.
- 6
Ladle into bowls and serve hot.
Tools you’ll need
- medium pot (5-quart)
- small skillet (8-inch)
- wooden spoon
- ladle
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