Hearty Turkish Bride Soup

I tried out a new soup recipe, Turkish bride soup, from Annabel Langbein’s book: Simple Pleasure: the Free Range Cook. This soup was hearty from the lentils and bulgur, but tasted fresh from the fresh mint and lemon garnish. While it had 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.

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I started by dicing the onions. I cut the butter in the recipe down to 2 tablespoons and subbed in another 2 tablespoons of olive oil to sauté the onions. I let them cook for ~10 minutes over low heat, until translucent. Then I added 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. I then added in 11 cups of stock, along with 2 cups of red lentils and ½ cup of bulgur. I brought the soup to a boil and then reduced the heat to bring the soup to a simmer for 30 minutes. After taking the soup off the heat, I stirred 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, I added a dollop of plain, low-fat yogurt, additional chopped fresh mint, and a lemon wedge.

By rls

A good-for-the-body soup with lentils and bulgur, garnished with fresh mint and lemon.

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: Serves 6-8

Ingredients

2 T butter
2 T olive oil
3 medium onions, finely chopped
1 6oz can of tomato paste
2 tsp smoked or plain paprika
¼ tsp cayenne pepper (or less)
2 cups red lentils
½-3/4 cup bulgar or cracked wheat
12 cups (3L) vegetable stock
1½ T dried mint
2 T chopped mint leaves
2 T lemon juice
Salt and pepper to taste
Plain yogurt (garnish)
Lemon wedges (garnish)

Instructions

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.