Turkish Red Lentil 'Bride' Soup Recipe

Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
442 cal
22%

Fat
14 g
22%

Carbs
64.2 g
21%

Based on a 2,000 calorie diet

Reviews (10)

Rate This Recipe

traceyposner

Aug. 29, 2012

"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 :-)"

Rianna

Feb. 7, 2013

"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."

Blender Woman

Mar. 20, 2013

"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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