Recipe by Deantini
This recipe comes with a bit of history. It is said to have been created by an astonishing Turkish beauty Ezo who was unlucky in love and marriage. The legend says that she died in 1952 from tuberculosis, only 43 years old, after having endured 2 marriages of which the first was terrible. She supposedly created this soup for her 2nd Mother In Law who was impossible to please. To this day this soup is served at Turkish weddings - to please the MIL up front, my guess :P
Top Review by Annacia
Mmmmmmm. I really like the red lentil and bulgar mix. Hearty, yummy and very good tasting on another freezing day when hot soup is just what you want. I simply followed the directions and it came out great. I used a lemon slice for the garnish and it added a lovely touch when squeezed into the soup bowl. :D
- 6 tablespoons butter
- 3 onions, finely chopped
- 2 teaspoons paprika
- 1 1⁄2 cups red lentils, rinsed
- 3⁄4 cup bulgur, fine grain
- 12 cups beef broth
- 3 tablespoons tomato paste
- 1⁄4 teaspoon cayenne
- 4 teaspoons dried mint, do not use fresh
- plain yogurt
- lemon slice
- mint leaf
Directions See How It's Made
- Melt butter in large pan on medium heat. Add onions, turn heat to medium-low and cook, stirring, 15 minutes, until golden.
- Stir in paprika. Add lentils and bulgur. Cook, 1 minute, stirring to coat.
- Stir in 10 cups broth, tomato paste and cayenne. Turn heat to medium-high and bring to boil. Reduce heat to low and simmer 1 hour, partly covered, until bulgur is soft and creamy.
- Stir in mint. Remove from heat. Cover and let sit 10 minutes.
- Add some or all of remaining 2 cups broth to adjust to desired consistency. Add salt.
- Garnish with dollop of yogurt, lemon slice and mint leaf.