No votes yet
Active time
15 minutes
Total time
1 hour
5 servings

2 tablespoons extra virgin olive oil 

1 large onion, chopped

1 garlic clove, chopped

1 teaspoon kosher salt

1 teaspoon Aleppo or Maras pepper 

1 large tomato, chopped

1 tablespoon tomato paste 

1 ½ teaspoons dried mint

1 cup red lentils 

¼ cup bulgur, coarse or fine

4 cups chicken or vegetable stock

2 cups water 


  1.  In a large pot or dutch oven, heat the olive oil over medium heat, and add the onion, garlic, salt and red pepper.  Cook for about 5 minutes, until the onion is soft.
  2. Add in the tomatoes, tomato paste, mint, lentils, bulgur, chicken stock and water.
  3. Cover and simmer for 45 minutes or more, until the lentils are tender.
  4. Serve in a bowl with a sprinkle of mint and red pepper, if you wish.

Recipe adapted from Melissa Clark who adapted it from Anya von Bremzen, Oldways photo


Calories: 240
Total Fat: 7g
Saturated Fat: 1g
Sodium :860 mg
Carbohydrate: 37g
Fiber: 6g
Total Sugar: 4g
Added Sugar: 2g
Protein:11 g

Yield: 5 servings

Review this Recipe