Turkish Red Lentil 'Bride' Soup

Turkish Red Lentil 'Bride' Soup

27
Genevia Jensen 2

"A wonderful and easy soup. Traditional Turkish soup."
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Ingredients

1 h 25 m servings 442 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 64.2g
  • 21%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 1080 mg
  • 43%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Melt the butter in a large saucepan over low heat. Cook the onions in the hot butter until they are golden brown, about 15 minutes.
  2. Stir the paprika, lentils, and bulgur into the onions and coat with the butter.
  3. Add the tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.
  4. Crumble the dried mint leaves into the soup; stir the soup and remove from heat.
  5. Ladle into bowls and garnish with lemon slices and fresh mint to serve.

Reviews

27
  1. 34 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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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 ...

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 ...

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...

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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...

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 :)

Lovely soup, my background in cooking is middle eastern cuisine and I found this to be a nice change to lentil soup. I added chili powder instead and a little citric acid while simmering to give...

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 wa...