Turkish Red Lentil "Bride" Soup

[renee]

DH and I love this one! My changes are in red.

4 Tablespoons butter (I follow core and so use 1 to 1 1/2 TBSP. olive oil)
2 onions, finely chopped
1 teaspoon paprika (I use Penzey's Hungarian Half-Sharp)
1 cup red lentils, washed and picked over
1/2 cup fine bulgur wheat
2 Tablespoons tomato paste
8 cups vegetable or beef stock (I use low sodium/fat beef broth)
1/8 teaspoon cayenne pepper or red pepper flakes
1 Tablespoon dried mint leaves, crumbled
Garnish: lemon slices and a few mint leaves

Heat the butter in a large saucepan and saute the onions over low heat until they are golden--about 15 minutes. Stir in the paprika, then the lentils and bulgur to coat them in the butter. Add the tomato paste, stock, and hot pepper, bring to a boil, and cook until soft and creamy--about an hour.

When ready to serve, crumble the mint between your palms into the soup. Stir and remove the soup from the heat. Let rest for 10 minutes, then ladle into bowls, serving each with a lemon wedge and a sprinkling of mint leaves (if available) or crushed dried mint.

I haven't tried the lemon or the mint yet. I probably won't try the mint ever, LOL, but I have it on the stove and we might try the lemon this time.

[mirage1]

Oh, that sounds delicious! Funny, I wonder if you'll like the lemon... I never would have thought I'd like citrus flavors on my savory foods but there are some things that it really enhances.

[Vicky]

DH and I love this one! My changes are in red.

4 Tablespoons butter (I follow core and so use 1 to 1 1/2 TBSP. olive oil)
2 onions, finely chopped
1 teaspoon paprika (I use Penzey's Hungarian Half-Sharp)
1 cup red lentils, washed and picked over
1/2 cup fine bulgur wheat
2 Tablespoons tomato paste
8 cups vegetable or beef stock (I use low sodium/fat beef broth)
1/8 teaspoon cayenne pepper or red pepper flakes
1 Tablespoon dried mint leaves, crumbled
Garnish: lemon slices and a few mint leaves

Heat the butter in a large saucepan and saute the onions over low heat until they are golden--about 15 minutes. Stir in the paprika, then the lentils and bulgur to coat them in the butter. Add the tomato paste, stock, and hot pepper, bring to a boil, and cook until soft and creamy--about an hour.

When ready to serve, crumble the mint between your palms into the soup. Stir and remove the soup from the heat. Let rest for 10 minutes, then ladle into bowls, serving each with a lemon wedge and a sprinkling of mint leaves (if available) or crushed dried mint.

I haven't tried the lemon or the mint yet. I probably won't try the mint ever, LOL, but I have it on the stove and we might try the lemon this time.

I didn't do the lemon or the mint, but it doesn't need it. It is so satisfying on its own! Thank you for posting this recipe.

[bannanabette]

Thank you! I just made this today and it was delicious! I added some fresh mint and lemon slices and it was really yummy - I've had four(!) bowls and C had 2. L liked it before I put the lemon in, but he wouldn't eat his because of the lemon and N wouldn't try it (oh well, more for me!)

[renee]

I'm so glad you all enjoyed it! DH asked me to make it the other day, I need to put it on the menu for this week.