Recipe Corner: Winter Red Lentil Soup


IMG_0254By Christine Vartanian Datian

Winter Red Lentil Soup

2 1/2 cups red lentils, rinsed and drained

1/4 cup coarse bulgur

4 cups low sodium chicken or beef broth, or 2 quarts lamb broth, if available

4-5 cups water

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2-3 stalks celery (plus green tops), chopped or diced

2-3 medium carrots, chopped or diced

1-2 teaspoons chopped fresh mint

Dash of sweet basil

Sea or kosher salt and black pepper to taste

Paprika, cayenne or Aleppo pepper to taste


Chopped fresh parsley and mint as garnish

Lemon wedges as garnish



Bring the broth and water to a full boil in a large pot.  Add the lentils and bulgur to the boiling liquid with the remaining ingredients.  Stir a few times, cover, and cook soup for 35-40 minutes on medium to low heat, checking occasionally to stir again so it does not stick.


Before serving, sauté a large chopped yellow or white onion in a few tablespoons of butter until the onions are browned.


Add the browned onions to the soup about five minutes before serving, and top with chopped fresh parsley and mint, if desired.    Serve the soup with lemon wedges on the side and extra paprika or Aleppo pepper.


*Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and at

*For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to:


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