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
medium onions, finely chopped
(6oz) can of tomato paste
smoked or plain paprika
cayenne pepper (or less)
bulgar or cracked wheat
(3L) vegetable stock
chopped mint leaves
Salt and pepper to taste
Plain yogurt (garnish)
Lemon wedges (garnish)
In This Recipe
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.