Turkish Red Lentil Soup (Kirmizi Mercimek Çorbasi) - cooking recipe

Ingredients

10 -12 cups beef stock or 10 -12 cups water
3 cups red lentils, picked over and rinsed
3 teaspoons salt, divided
2 cups onions, chopped
1/2 cup olive oil
1 cup bulgur
1 tablespoon fresh ground black pepper
1 teaspoon cayenne pepper (or more to taste)
1 tablespoon ground cumin
4 tomatoes, chopped
6 ounces tomato paste
1 cup fresh parsley, chopped
4 cups chicken broth
3 tablespoons fresh lemon juice or 3 tablespoons distilled white vinegar
yogurt, for garnish

Preparation

In a large pot, bring to a boil 10 to 12 cups of water; add lentils, 2 teaspoons salt, cover and reduce heat, letting simmer for 30 minutes.
Meanwhile, heat another pot, over medium heat, and add onions, cover with olive oil, and 1 teaspoon salt; once it begins to sizzle, reduce heat to low and cover for about 5 minutes.
To the second pot, add bulgur, pepper, cayenne, and cumin; stir until lightly browned.
Add tomatoes, tomato paste, parsley, and 4 cups chicken broth; bring to a boil, cover, reduce heat and simmer 15 minutes.
Pour the contents of the second pot into the large soup pot with the lentils; cover and simmer until the bulgur and the lentils are soft, about an additional 40 minutes.
You may add additional water if you like a thinner soup (as we do).
Stir in lemon juice or vinegar; serve a dollop of yogurt with each serving, if desired.