Turkish Red Lentil Bride Soup |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Had this soup many times when I was in Istanbul, Turkey. I was looking for a replica. This was it! Make sure you add the lemon. That makes it perfect! Enjoy! Ingredients:
4 tablespoons butter |
2 onions, finely chopped |
1 teaspoon paprika |
1 cup red lentils, washed and picked over |
1/2 cup fine bulgur wheat |
2 tablespoons tomato paste |
8 cups vegetable or beef stock |
1/8 teaspoon cayenne pepper or red pepper flakes |
1 tablespoon dried mint leaves, crumbled |
1 1/2 teaspoon kosher salt |
garnish: lemon slices and a few mint leaves |
Directions:
1. Heat the butter in a large saucepan and saute the onions over low heat until they are golden-about 15 minutes.
2. Stir in the paprika, then the lentils and bulgur to coat them in the butter.
3. Add the tomato paste, stock, salt and hot pepper, bring to a boil, and cook until soft and creamy-about an hour.
4. When ready to serve, crumble the mint between your palms into the soup.
5. Stir and remove the soup from the heat. Let rest for 10 minutes, then ladle into bowls, serving each with a lemon wedge and a sprinkling of mint leaves (if available) or crushed dried mint.
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