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Author Notes: Turkish bride soup, from Annabel Langbein’s book: Simple Pleasure: the Free Range Cook. This soup is hearty from the lentils and bulgur, but tastes fresh from the fresh mint and lemon garnish. While it has a good flavor, I don’t think I’d make this particular recipe again, as I personally prefer creamier soups. However, it is very healthy, for those looking for good-for-the-body food to serve their families and themselves, so I do recommend you try it out for yourself. —FirstTimeFoods
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 medium onions, finely chopped
- 1 (6oz) can of tomato paste
- 2 teaspoons smoked or plain paprika
- 1/4 teaspoon cayenne pepper (or less)
- 2 cups red lentils
- 1/2-3/4 cups bulgar or cracked wheat
- 12 cups (3L) vegetable stock
- 1-1/2 tablespoons dried mint
- 2 tablespoons chopped mint leaves
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Plain yogurt (garnish)
- Lemon wedges (garnish)
- Start by dicing the onions.
- Sauté the onions in the butter and olive oil and let them cook for ~10 minutes over low heat, until translucent.
- Then add in 1 full can (6 oz) of tomato paste, along with 2 teaspoons of paprika and ¼ teaspoon of cayenne pepper, and let it cook, while stirring, for another minute.
- Next add in stock, along with 2 cups of red lentils and ½ cup of bulgur.
- Bring the soup to a boil and then reduce the heat to bring the soup to a simmer for 30 minutes.
- Take the soup off the heat, and stir in 1 ½ tablespoons of dried mint, the juice of ½ lemon, 2 tablespoons of chopped fresh mint leaves, and a few twists of a pepper shaker.
- To garnish the soup, add a dollop of plain, low-fat yogurt, additional chopped fresh mint, and a lemon wedge.