Recipe by Genevia Jensen
"A wonderful and easy soup. Traditional Turkish soup."
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onions, finely chopped
dried mint leaves
chopped fresh mint
Aw, man, this soup rocks! It takes me back to when I lived in Turkey from 1980-1983. I can't believe that I finally found a recipe for the soup I used to love so much! Thank you! This one is definitely a keeper :-)
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As a cook who likes to eat a lot of vegetarian recipes for my main course meal this soup is a very good source of vegetable protein with red lentils that is so easy to make and rewards you with a very delicious bowl of soup with the lemon slices added for a garnish that gives the soup nice tang. The one change that I made was to add oat bran instead of bulgur that did not seem to make a big difference to the outcome of this soup. I would certainly recommend this soup to others who are looking for an easy soup to make that is very nutritious for you.
I made this soup for a Turkish friend and she agrees that it’s very close to authentic and delicious. My only suggestion is to keep the lid on the pot as the lentils and bulgur absorb a lot of the liquid. I like heat so I doubled the cayenne.
It's not that this soup is amazing, it's just that I keep trying lentil soups and this seems to be the only one that is all about the lentils, and is not dominated by other flavors or spices. It is easy to make too. All the ingredients fit right in a pan I have with 3" sides and the lid worked great to simmer it. I used 2 level tblsp of low-sodium broth paste to the 8 cups of water. I figured I could add sea salt at the end if it needed more. I am not too familiar with bulgar and it tasted a lot to me like barley. I liked the addition of the lemon flavor. I just used a little squeezed lemon juice. TY
This is a tasty, filling, easy to make soup. It is good with chicken broth or vegetable broth. It tastes best the next day (or the day after), when it takes on a creamy consistency like dal.
Lovely soup! I cooked it in the pressure cooker and cut cooking time in half :)
Such a great dish! Added a diced carrot and celery stalk. Used my immersion blender at the end to make it smooth. Stirred in some plain yogurt and ate with crusty bread. Used half stock, half water to reduce the salt.
* Percent Daily Values are based on a 2,000 calorie diet.
Turkish Red Lentil 'Bride' Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 126
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