TURKISH BRIDE SOUP

Turkish Bride Soup image

Provided by Florence Fabricant

Categories dinner, weekday, soups and stews, appetizer, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

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Ingredients

6 tablespoons unsalted butter
3 medium onions, finely chopped
2 teaspoons mild Hungarian paprika
1 1/2 cups red lentils, rinsed and drained
3/4 cup fine bulgur wheat
10 cups vegetable or beef stock, approximately
3 tablespoons tomato paste
1/4 teaspoon cayenne or red pepper flakes, or to taste
2 tablespoons dried whole mint leaves (sold in Middle Eastern and Greek shops)
Lemon slices and fresh mint sprigs for garnish

Steps:

Heat butter in large pot over low heat. Add onions and sauté until golden, about 10 minutes. Add paprika, lentils and bulgur and stir.
Add stock, tomato paste and cayenne and bring to a boil. Reduce heat and simmer until lentils are tender and bulgur is creamy, about 40 minutes. Add a little more stock if soup gets too thick. Crumble dried mint leaves and stir into soup.
Remove soup from heat, cover and set aside 10 minutes. Ladle soup into bowls, and garnish with lemon slices and fresh mint.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 10 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 649 milligrams, Sugar 5 grams, TransFat 0 grams