This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Country Potato Salad A picnic classic, this country-style potato salad has a zesty zing! »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Turkish Red Lentil Soup with Mint
Sweet Potato, Carrot, Apple, and Red Lentil Soup
Lentil Soup with Goat Cheese and Arugula
Lentil Curry Soup
Lebanese-Style Red Lentil Soup
more »
Top Related Articles
Split Pea Soup
Cooking Questions: Soup
Basic Soup Stocks: Vegetarian, Beef, and Chicken
Matzo Ball Soup
Soup Up Your Chicken Soup
Super Bowl(R): Chili Cook-Off
Thickening Soups
Making Beef Stock
8 Family Recipe Secrets Revealed
Healthy Soups
Related Collections
Canned Vegetable Broth and Stock
Canned Soup and Stock
Canned Food Recipes
Lentil Side Dishes
Lentil Soups

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Turkish Red Lentil 'Bride' Soup

By: Genevia Jensen

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

Rate/Review | No Reviews Yet!

Prep Time:
10 Min

Cook Time:
1 Hr 15 Min

Ready In:
1 Hr 25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1/4 cup butter
2 onions, finely chopped
1 teaspoon paprika
1 cup red lentils
1/2 cup fine bulgur
2 tablespoons tomato paste
8 cups vegetable stock
1/8 teaspoon cayenne pepper
1 tablespoon dried mint leaves
4 slices lemon
1/2 teaspoon chopped fresh mint

Directions

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.
Stir the paprika, lentils, and bulgur into the onions and coat with the butter.
Add the tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.
Crumble the dried mint leaves into the soup; stir the soup and remove from heat.
Ladle into bowls and garnish with lemon slices and fresh mint to serve.

Nutritional Information

Amount Per Serving Calories: 442 | Total Fat: 14g | Cholesterol: 31mg Powered by ESHA Nutrient Database

ADVERTISE WITH US

reviews custom versions menus people who saved this

Uh-oh, looks like no one has reviewed this recipe yet. Be the first to do it - write a review for this recipe by clicking Rate/Review by the description!