Turkish Bride Soup
- Ready In:
- 1hr 25mins
- Ingredients:
- 13
- Yields:
-
10-12 cups
- Serves:
- 6
ingredients
- 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
- salt
-
Garnish
- plain yogurt
- lemon slice
- mint leaf
directions
- 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.
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Reviews
-
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
RECIPE SUBMITTED BY
Deantini
Canada