Turkish cuisine · Soups & Stews

Mahluta Soup

Southeastern Anatolian soup of red lentils, bulgur and rice with tomato paste and plenty of mint butter.

Ingredients · for 4 servings

• 200 g red lentils
• 80 g bulgur
• 60 g rice
• 1 onion
• 2 tbsp tomato paste
• 1 tbsp pepper paste
• 1.5 l water
• 60 g butter
• 1 tbsp mint
• 1 tsp pul biber (Aleppo pepper)
• Salt, pepper

Instructions

1. Rinse the lentils, bulgur and rice separately in a sieve under cold water until it runs clear; peel the onion and dice it finely.
2. Melt half the butter in a pot and sauté the onion over medium heat for 5 min. until translucent, without letting it take on color.
3. Add the tomato paste and pepper paste and fry for 1–2 min. until they darken and smell fragrant.
4. Pour in the lentils and rice with the water, bring to a boil and simmer gently for 20 min. until the lentils fall apart.
5. Stir in the bulgur and cook uncovered for another 10 min. until the soup is thick and creamy; add hot water if needed and season generously with salt and pepper.
6. Heat the remaining butter with mint and pul biber until it foams red, drizzle over the bowls and serve hot.