Turkish Bride Soup
Updated Aug. 12, 2024
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 6tablespoons unsalted butter
- 3medium onions, finely chopped
- 2teaspoons mild Hungarian paprika
- 1½cups red lentils, rinsed and drained
- ¾cup fine bulgur wheat
- 10cups vegetable or beef stock, approximately
- 3tablespoons tomato paste
- ¼teaspoon cayenne or red pepper flakes, or to taste
- 2tablespoons dried whole mint leaves (sold in Middle Eastern and Greek shops)
- Lemon slices and fresh mint sprigs for garnish
Nutritional analysis per serving (8 servings)
311 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 17 grams protein; 651 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat butter in large pot over low heat. Add onions and sauté until golden, about 10 minutes. Add paprika, lentils and bulgur and stir.
- Step 2
Add stock, tomato paste and cayenne and bring to a boil. Reduce heat and simmer until lentils are tender and bulgur is creamy, about 40 minutes. Add a little more stock if soup gets too thick. Crumble dried mint leaves and stir into soup.
- Step 3
Remove soup from heat, cover and set aside 10 minutes. Ladle soup into bowls, and garnish with lemon slices and fresh mint.
Private Notes
Comments
Love, love, love this yummy and warming soup. I make it at least two or three times each winter. I haven't made any alterations to the recipe: it's absolutely perfection just as it is.
Nice recipe. Reminds me of breakfasts in Turkey. I think the two things that make this so good are the beef broth and the butter. If you use vegetable or chicken broth consider bumping up the tomato paste a little or adding a dash of soy sauce or other umami packed flavor.
This is one of my go-to dishes--delicious, hearty, quick, and easy to make with pantry staples. I use olive oil instead of butter and increase the paprika to ~1 Tb. Crucially, I also add salt to taste (weirdly omitted from this recipe) and the juice of 1 lemon (~3 Tb) at the end of cooking. The lemon and mint together really make the soup pop. Be sure to get dried spearmint rather than peppermint.
When simmering the soup for 40 minutes, do you simmer it with a lid on or with the lid off?
Absolutely delicious, rich in taste and flavour. Very easy to cook. I also add some finely chopped potatoes. One of my favourites!
Nice recipe. Reminds me of breakfasts in Turkey. I think the two things that make this so good are the beef broth and the butter. If you use vegetable or chicken broth consider bumping up the tomato paste a little or adding a dash of soy sauce or other umami packed flavor.