(Domenica Marchetti)

“A few years ago I bought a cookbook called ‘The Sultan’s Kitchen,’ by Turkish chef Ozcan Ozan. I’ve made a lot of recipes from it but the one I returned to most often was a thick, fragrant soup with red lentils and bulgur (cracked wheat), flavored with tomato, hot pepper and mint. It was substantial enough to be a main course for my daughter and me, and an accompaniment to grilled sausages for the boys,” Marchetti says.

This dish can be made in about an hour and serves six.

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