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
Ingredients
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2 tablespoons
butter
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2 tablespoons
olive oil
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3
medium onions, finely chopped
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1
(6oz) can of tomato paste
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2 teaspoons
smoked or plain paprika
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1/4 teaspoon
cayenne pepper (or less)
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2 cups
red lentils
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1/2-3/4 cups
bulgar or cracked wheat
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12 cups
(3L) vegetable stock
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1-1/2 tablespoons
dried mint
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2 tablespoons
chopped mint leaves
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2 tablespoons
lemon juice
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Salt and pepper to taste
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Plain yogurt (garnish)
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Lemon wedges (garnish)
Directions
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Start by dicing the onions.
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Sauté the onions in the butter and olive oil and let them cook for ~10 minutes over low heat, until translucent.
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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.
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Next add in stock, along with 2 cups of red lentils and ½ cup of bulgur.
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Bring the soup to a boil and then reduce the heat to bring the soup to a simmer for 30 minutes.
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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.
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To garnish the soup, add a dollop of plain, low-fat yogurt, additional chopped fresh mint, and a lemon wedge.
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