Turkish Bride Soup

5.0(54)

by Florence Fabricant·published 2005-02-02

Eastern EuropeanDinner, Weeknight, Appetizer, Main Course

Servings

(6–8)

Total time

Calories / serving

311 kcal

Ingredients (10)

serves

6 tablespoons unsalted butterbutter
3 medium onions, finely choppedonion
2 teaspoons mild Hungarian paprikapaprika
1 1/2 cups red lentils, rinsed and drainedred-lentils
3/4 cup fine bulgur wheatbulgur
10 cups vegetable or beef stock, approximately
3 tablespoons tomato pastetomato-paste
1/4 teaspoon cayenne or red pepper flakes, or to tastecayenne
2 tablespoons dried whole mint leaves (sold in Middle Eastern and Greek shops)mint
Lemon slices and fresh mint sprigs for garnishlemon

Instructions (3 steps)

01Heat butter in large pot over low heat. Add onions and sauté until golden, about 10 minutes. Add paprika, lentils and bulgur and stir.
02Add stock, tomato paste and cayenne and bring to a boil. Reduce heat and simmer until lentils are tender and bulgur is creamy, about 40 minutes. Add a little more stock if soup gets too thick. Crumble dried mint leaves and stir into soup.
03

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Rich recipe — supports nutrition-aware planning.