If you grow herbs in your yard like me, you may have a lot of mint at the end of the summer.
So heres a recipe to use some of that seasonal goodness.
This soup is quite spicy, although the yogurt cools it down somewhat.
If you’d like a less spicy soup, cut the quantities of peppers/cumin by half.
Turkish Style Spicy Minted Soup Recipe
- Tsp vegetable or olive oil
- ½ onion diced
- 2 clove garlic diced
- 1” square piece of fresh ginger diced
- ½ Tsp each of cayenne pepper, cumin & paprika
- 10 oz can organic tomato sauce
- 2 small sweet red peppers diced
- 5 cups water
- 2 vegetable stock cubes dissolved in the water
- ½ cup lentils
- ¼ cup rice
- ¼ bulgur
- 2 Tsp fresh mint finely chopped
- Additional 1 TBs fresh mint per serving, finely chopped for garnish
- 12 tablespoons thick, plain yogurt for serving
Gently heat the oil in a large saucepan
Add the onion, red pepper, garlic, ginger and spices, fry gently until onion begins to soften
Add tomato sauce, water (with stock cubes dissolved in it) lentils, rice, bulgur and mint
Bring to the boil, then turn down the heat and simmer 30 min or until rice, lentils and bulgur are tender
Serve with a dollop of yogurt, followed by a sprinkle of mint on top of the soup.
No need to serve with bread as this soup is very filling.