Hearty Turkish Bride Soup

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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.

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.

Hearty Turkish Bride Soup
By

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

Prep Time: 10 mins
Cook time: 40 mins
Total time: 50 mins
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

  1. Start by dicing the onions.
  2. Sauté the onions in the butter and olive oil and let them cook for ~10 minutes over low heat, until translucent.
  3. 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.
  4. Next add in stock, along with 2 cups of red lentils and ½ cup of bulgur.
  5. Bring the soup to a boil and then reduce the heat to bring the soup to a simmer for 30 minutes.
  6. 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.
  7. To garnish the soup, add a dollop of plain, low-fat yogurt, additional chopped fresh mint, and a lemon wedge.

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