Turkish Red Lentil 'Bride' Soup

Turkish Red Lentil 'Bride' Soup

18 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 25 m
Genevia Jensen
Recipe by  Genevia Jensen

“A wonderful and easy soup. Traditional Turkish soup.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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 (18)

Rate This Recipe
traceyposner
9

traceyposner

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 definitely a keeper :-)

Rianna
7

Rianna

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 liquid. I like heat so I doubled the cayenne.

Cheerios
5

Cheerios

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 a very delicious bowl of soup with the lemon slices added for a garnish that gives the soup nice tang. The one change that I made was to add oat bran instead of bulgur that did not seem to make a big difference to the outcome of this soup. I would certainly recommend this soup to others who are looking for an easy soup to make that is very nutritious for you.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 442 cal
  • 22%
  • Fat
  • 14 g
  • 22%
  • Carbs
  • 64.2 g
  • 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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