Turkish Red Lentil 'Bride' Soup

44 Ratings
  • 5 star values: 31
  • 4 star values: 10
  • 3 star values: 3
Read Reviews

A wonderful and easy soup. Traditional Turkish soup. Garnish with lemon slices and fresh mint leaves.

By Genevia Jensen
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:
442 calories; 14 g total fat; 31 mg cholesterol; 1080 mg sodium. 64.2 g carbohydrates; 18.7 g protein; Full Nutrition

Popular in Lentil Soup

Reviews (33)

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Most helpful positive review

Cheerios
Rating: 5 stars
12/28/2013
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.
Helpful
(23)

Most helpful critical review

ConkyJoe
Rating: 3 stars
03/02/2013
Okay. See Notes for customizing recipe.
Helpful
(6)
44 Ratings
  • 5 star values: 31
  • 4 star values: 10
  • 3 star values: 3
Reviews:
Most Helpful Most Positive Least Positive Newest
Cheerios
Rating: 5 stars
12/28/2013
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.
Helpful
(23)
Tracey Ferrari Posner
Allstar
Rating: 5 stars
08/29/2012
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 definitely a keeper:-)
Helpful
(16)
Rianna
Rating: 5 stars
02/07/2013
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 liquid. I like heat so I doubled the cayenne.
Helpful
(15)
ConkyJoe
Rating: 3 stars
03/02/2013
Okay. See Notes for customizing recipe.
Helpful
(6)
Holiday Baker
Allstar
Rating: 5 stars
01/03/2014
It's not that this soup is amazing it's just that I keep trying lentil soups and this seems to be the only one that is all about the lentils and is not dominated by other flavors or spices. It is easy to make too. All the ingredients fit right in a pan I have with 3" sides and the lid worked great 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 liked the addition of the lemon flavor. I just used a little squeezed lemon juice. TY
Helpful
(6)
sharon
Rating: 5 stars
03/25/2014
Wow! This soup is amazing! I subsituted 1/2 cup of rice for the bulgar and added 2 carrots and 4 celery stalks to the onions. It was so delicious I already forwarded the recipe to my brother and sister as we have a middle eastern dad that use to cook for us all the time. An instant favorite that I will make many more times.
Helpful
(4)
tigeratty
Rating: 5 stars
03/19/2013
This is a tasty filling easy to make soup. It is good with chicken broth or vegetable broth. It tastes best the next day (or the day after) when it takes on a creamy consistency like dal.
Helpful
(3)
UmSulieman
Rating: 4 stars
02/25/2013
Lovely soup! I cooked it in the pressure cooker and cut cooking time in half:)
Helpful
(2)
watscooking
Rating: 5 stars
11/09/2013
Very good and tastes close to the authentic soup. I used chicken broth and then used a blender at the end to make the texture smooth. We loved it!
Helpful
(1)
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