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Turkish Spinach and Green Lentil Soup Recipe (with Bulgur)

Name: Turkish Spinach and Green Lentil Soup Recipe (with Bulgur)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 sb Green lentils; 5 sb Nonfat beef broth (low-sodium if possible); 1 tk Salt (adjust to taste); 0.25 sb Olive oil; 2 adet Medium onions, finely chopped; 0.25 tk Cayenne pepper (optional, for heat); 2 adet Bay leaves; 0.5 sb Bulgur wheat; 0.25 sb Fresh parsley, finely chopped; 2 adet Tomatoes, grated or small diced; 0.25 sb Tomato paste; 1 tk Dried rosemary; 2 sb Spinach, washed and roughly chopped; 2 yk Parsley (extra, for serving)

This Turkish-style soup recipe brings together green lentils, spinach, and bulgur with tomatoes and tomato paste for a balanced, hearty bowl. The ingredients are simple and the how-to steps are straightforward: simmer the lentils, build flavor with onions and tomato, then finish with greens.

İyi Bir YemekCommunity Writer

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Turkish Spinach and Green Lentil Soup Recipe (with Bulgur)

Editorial Kitchen Archive

Prep10 min

Cook45 min

DifficultyEasy

ServingsServes 8

Energy-

Ingredients

Scale:8servings

FOR THE SOUP

Green lentils

Nonfat beef broth (low-sodium if possible)

Salt (adjust to taste)

Olive oil

Medium onions, finely chopped

Cayenne pepper (optional, for heat)

Bay leaves

Bulgur wheat

Fresh parsley, finely chopped

Tomatoes, grated or small diced

Tomato paste

Dried rosemary

Spinach, washed and roughly chopped

Parsley (extra, for serving)

Step-by-Step Method

8-step method

Rinse the lentils

Rinse the lentils under cold water until the water runs clearer. Add lentils and broth to a pot and bring to a gentle boil.

Soften the onions

In a second pot, warm the olive oil. Add the onions and cook over medium heat for 5–6 minutes, stirring, until softened (don’t let them brown).

Build the tomato base

Stir in the tomato paste and cook for 1 minute to wake up the flavor. Add the tomatoes and cook 2–3 minutes more.

Season the soup

Add cayenne, rosemary, and bay leaves. Pour this mixture into the lentil pot and stir well.

Simmer

Stir in the salt. Simmer 25–30 minutes until the lentils are tender; skim any foam if needed.

Add bulgur

Add the bulgur. Cook another 10–12 minutes, stirring once or twice, until the bulgur is tender and the soup thickens slightly.

Finish with spinach and parsley

Add the spinach and cook 3–5 minutes, just until wilted. Turn off the heat and stir in the chopped parsley.

Rest and serve

Remove the bay leaves. Let the soup rest for 5 minutes; if it gets too thick, loosen with a splash of hot water or broth. Serve with extra parsley on top.

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