Turkish Red Lentil & Bulgur Soup

This soup draws on the Turkish tradition of pairing red lentils with bulgur wheat, simmered together with tomato paste, onion, and a hint of red pepper until it turns thick and comforting. A squeeze of lemon and a scatter of fresh mint at the end brighten the whole pot.

Both red lentils and bulgur are naturally high in fiber, and together they create a soup that's substantial enough to serve as a full light meal rather than a starter, without relying on cream or a large amount of oil. It's entirely plant-based, and the modest calorie count per bowl makes it an easy fit for a calorie-conscious lunch or dinner, especially paired with a simple side salad.

Leftovers thicken as they sit — thin with a splash of water or broth when reheating.