Turkish Red Lentil 'Bride' Soup10 Reviews
- Prep: 10 min
- Cook: 1 hr 15 min
- Ready In: 1 hr 25 min
“A wonderful and easy soup. Traditional Turkish soup.” - by Genevia Jensen
Original recipe yields 4 servings
- 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.
- Stir the paprika, lentils, and bulgur into the onions and coat with the butter.
- Add the tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.
- Crumble the dried mint leaves into the soup; stir the soup and remove from heat.
- Ladle into bowls and garnish with lemon slices and fresh mint to serve.
Amount Per Serving (4 total)
- 442 cal
- 14 g
- 64.2 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"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 defin..." See moreitely a keeper :-)"
"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 the li..." See morequid. I like heat so I doubled the cayenne."
"I thought this tasted good, however from reading the reviews I expected it to be amazing. It was very easy to make. All the ingredients fit right in a pan I have with 3" sides and the lid worked great..." See more to simmer it. I used 2 level tblsp of low sodium broth paste to the 8 cups of water. I figured I could add sea salt at the end if it needed more. I am not too familiar with bulgar and it tasted a lot to me like barley. I would say this is more of bulgar soup with lentils than a lentil soup. I liked the addition of the lemon. I just used lemon juice. ty"
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