Turkish Bride Soup Recipe

Name: Turkish Bride Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter; 3 onions, finely chopped; 2 teaspoons paprika; 1 1/2 cups red lentils, rinsed; 3/4 cup bulgur, fine grain; ½ 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

Servings: persons

6 tablespoons butter
3 onions, finely chopped
2 teaspoons paprika
1 1/2 cups red lentils, rinsed
3/4 cup bulgur, fine grain
½ 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

1
Melt butter in large pan on medium heat. Add onions, turn heat to medium-low and cook, stirring, 15 minutes, until golden.
2
Stir in paprika. Add lentils and bulgur. Cook, 1 minute, stirring to coat.
3
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.
4
Stir in mint. Remove from heat. Cover and let sit 10 minutes.
5
Add some or all of remaining 2 cups broth to adjust to desired consistency. Add salt.
6
Garnish with dollop of yogurt, lemon slice and mint leaf.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 tablespoons butter, 3 onions, finely chopped, 2 teaspoons paprika, 1 1/2 cups red lentils, rinsed, and more.

Yes, Turkish Bride Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkish Bride Soup

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