Hearty Turkish Bride Soup

By FirstTimeFoods
January 24, 2014
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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

Serves: 6-8

  • 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)
  1. Start by dicing the onions.
  2. Sauté the onions in the butter and olive oil and let them cook for ~10 minutes over low heat, until translucent.
  3. 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.
  4. Next add in stock, along with 2 cups of red lentils and ½ cup of bulgur.
  5. Bring the soup to a boil and then reduce the heat to bring the soup to a simmer for 30 minutes.
  6. 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.
  7. To garnish the soup, add a dollop of plain, low-fat yogurt, additional chopped fresh mint, and a lemon wedge.

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