Turkish Soup with Crispy Halloumi Croutons


  1. Put the lentils into a pan and pour over 750ml of just boiled water. Bring to the boil over a high heat. Cover, reduce the heat to low and cook for 15 minutes until tender and most of the liquid absorbed.
  2. Tip the flour, 2 tsp pul biber and dry mint into a mixing bowl. Add 4 tbsp of water and mix together.
  3. Whisk the red pepper paste together with the stock and pour into the pan with the lentils. Add the flour mixture and bulgur. Stir together . Cover and cook, stirring occasionally, for 15 minutes until the bulgur is soft and the soup thick. Add the juice of half a lemon and mix well. Check the seasoning and add salt if needed.
  4. Meanwhile, melt the butter in a small pan over a low-medium heat. Turn the heat off and add the remaining pul biber and a pinch of salt. Mix well and leave for a few minutes to infuse.
  5. Heat the oil in a non stick frying and add the halloumi. Cook for 3-4 minutes, tossing the pan occasionally, until crispy and golden.
  6. To serve, ladle the soup into serving bowls and top each one with top with halloumi. Drizzle over the butter and serve immediately with little squeeze of lemon.


Serves 4-6

200g red lentils
2 tsp plain flour
3 tsp pul biber
2 tsp dry mint
2 tbsp red pepper paste
800ml vegetable stock
50g bulgur wheat
1 lemon
65g butter
2 tbsp olive oil
250g block of halloumi, cut into 1 cm pieces
Sea salt

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