Spicy Lentil, Quinoa and Bulgur Soup

Baby Kato


This delicious nutty tasting soup freezes well. It is rich in fiber and protein, is easy to make and best of all it is nutritious and affordable.


★★★★★ 1 vote

15 Min
45 Min
Stove Top


  • ·
    1 cup split red lentils, rinsed and drained
  • ·
    1 sweet onion, finely chopped
  • ·
    1 small carrot, finely diced
  • ·
    2 tbsp coarse bulgur wheat
  • ·
    1 tbsp red and white quinoa, rinsed and drained
  • ·
    7 1/2 cups chicken stock
  • ·
    4 tbsp tomato paste
  • ·
    1 tsp white sugar
  • ·
    3 tbsp butter (or oil)
  • ·
    1 tbsp dried mint
  • ·
    2 tsp red pepper flakes
  • ·
    juice of 1 large lemon
  • ·
    sea salt and freshly ground black pepper (to taste)
  • ·
    lemon wedges (optional)

How to Make Spicy Lentil, Quinoa and Bulgur Soup


  1. Place the lentils, bulgur wheat, quinoa, onion, carrot and chicken stock in a pan.
  2. Bring to boil, then simmer on low heat, stirring occasionally until the lentils and bulgur are tender.
  3. Next add the butter, the dried mint, red pepper flakes, tomato paste, and sugar, mix well and simmer for 15 minutes, until the soup has a creamy consistency.
  4. Add the lemon juice and more chicken stock if required.
  5. Season with salt and pepper and serve warm with lemon wedges on the side.

Printable Recipe Card

About Spicy Lentil, Quinoa and Bulgur Soup

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Mediterranean
Hashtag: #Turkish Soup

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