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My review
Turkish Red Lentil 'Bride' Soup
Genevia Jensen
"A wonderful and easy soup. Traditional Turkish soup. Garnish with lemon slices and fresh mint leaves."
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Ingredients
1 h 25 m servings 442 calsOriginal recipe yields 4 servings
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Directions
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Prep
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- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 442 calories; 14 g fat; 64.2 g carbohydrates; 18.7 g protein; 31 mg cholesterol; 1080 mg sodium. Full nutrition
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Reviews
Read all reviews 3344 Ratings
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Most helpful positive review
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 ...
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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 ...
8/29/2012
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...
2/7/2013
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 ...
3/20/2013
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...
3/25/2014
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 ...
3/19/2013
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.
2/25/2013
Lovely soup! I cooked it in the pressure cooker and cut cooking time in half :)
10/2/2017
This soup was very easy to make. I made it for a Turkish meal at my friend's home. She and her mother are from Turkey. She stated that this is a common soup made in villages for community meals ...