Turkish Red Lentil Bride Soup Recipes

TURKISH BRIDE SOUP

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.

TURKISH RED LENTIL SOUP WITH MINT

Steps:

• Heat the olive oil in a large pot over high heat. Cook and stir the onion in the hot oil until it begins to soften, about 2 minutes. Stir the garlic into the onion and cook another 2 minutes. Add the diced tomatoes to the onion mixture; continue to cook and stir another 10 minutes.
• Pour in the chicken stock, red lentils, bulgur, rice, tomato paste, paprika, cayenne pepper, and mint to the tomato mixture; season with salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer until the the lentils and rice are cooked through, about 30 minutes.
• Pour the soup into a blender to no more than half full. Firmly hold the lid in place and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into your serving dish. Alternately, you can use a stick blender and puree the soup in cooking pot.

TURKISH BRIDE SOUP

Steps:

• Melt butter in large pan on medium heat. Add onions, turn heat to medium-low and cook, stirring, 15 minutes, until golden.
• Stir in paprika. Add lentils and bulgur. Cook, 1 minute, stirring to coat.
• Stir in 10 cups broth, tomato paste and cayenne. Turn heat to medium-high and bring to boil. Reduce heat to low and simmer 1 hour, partly covered, until bulgur is soft and creamy.
• Stir in mint. Remove from heat. Cover and let sit 10 minutes.
• Add some or all of remaining 2 cups broth to adjust to desired consistency. Add salt.
• Garnish with dollop of yogurt, lemon slice and mint leaf.

TURKISH RED LENTIL SOUP RECIPE (MERCIMEK CORBASI)

Steps:

• Heat olive oil in a pot over medium heat.
• Saute onion until golden. Add tomato paste and cook for a minute.
• Add in carrots and cook for a couple of minutes.
• To the onion and carrot, add the red lentils, salt, pepper, cumin, Aleppo pepper and black pepper. Stir well and cook for a minute.
• Pour in the water and bring the soup to simmer. Cook covered on medium heat for 20 minutes. Uncover and cook for another 10 minutes until the lentils are completely cooked.
• Blend the soup in the blender or using an immersion blender until it's creamy and smooth.
• Serve warm with a squeeze of lemon.

TURKISH RED LENTIL 'BRIDE' SOUP

Steps:

• 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.