Turkish Red Lentil 'Bride' Soup

Turkish Red Lentil 'Bride' Soup

27
Genevia Jensen 1

"A wonderful and easy soup. Traditional Turkish soup."

Ingredients

1 h 25 m servings 442 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 64.2g
  • 21%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 1080 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter in a large saucepan over low heat. Cook the onions in the hot butter until they are golden brown, about 15 minutes.
  2. Stir the paprika, lentils, and bulgur into the onions and coat with the butter.
  3. Add the tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.
  4. Crumble the dried mint leaves into the soup; stir the soup and remove from heat.
  5. Ladle into bowls and garnish with lemon slices and fresh mint to serve.
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Reviews

27
  1. 34 Ratings

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As a cook who likes to eat a lot of vegetarian recipes for my main course meal this soup is a very good source of vegetable protein with red lentils that is so easy to make and rewards you with ...

I made this soup for a Turkish friend and she agrees that it’s very close to authentic and delicious. My only suggestion is to keep the lid on the pot as the lentils and bulgur absorb a lot of ...

Aw, man, this soup rocks! It takes me back to when I lived in Turkey from 1980-1983. I can't believe that I finally found a recipe for the soup I used to love so much! Thank you! This one is...