Turkish Bride Soup
"Recipe source: Ripe Figs cookbook."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (745 g)
- Calories 590.6
- Total Fat - 22.3 g
- Saturated Fat - 3.2 g
- Cholesterol - 450 mg
- Sodium - 3778 mg
- Total Carbohydrate - 47.5 g
- Dietary Fiber - 18.2 g
- Sugars - 5.5 g
- Protein - 49.9 g
- Calcium - 123 mg
- Iron - 10.1 mg
- Vitamin C - 19 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
In a large saucepan or pot over low heat melt the butter and then add the onion and fry for 5 minutes. Add the celery and carrot and cook covered for another 10 minutes. Stir in the garlic and stir fry for another minute.
Step 2
Stir in the lentils, bulgur wheat, stock and hot water; cover and cook for 15 minutes. Stir in paprika, tomato paste, aleppo pepper, oregano 1/2 teaspoon salt and 1/4 teaspoon pepper; cover and cook for 15 minutes; stirring every so often. You may need to add more water if soup get dry -- about 1 cup depending on how dry soup gets.
Step 3
Stir in lemon jice, mint and olive oil and cook for another 5 minutes.
Step 4
Serve in warmed bowls with lemon wedges, some olive oil and some aleppo pepper or other chili flakes. You may want to add a soulful of Greek style plain yogurt.
Tips
No special items needed.
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