Turkish Bride Soup
Created by ellie on May 14, 2025
- Servings: 4
- Prep Time: 15m
- Cook Time: 1h
- Recipe #44613
Ingredients
- 2 tablespoons butter, salted
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 4 garlic cloves, chopped
- 1 cup red lentils, rinsed (200 g)
- 1/3 cup bulgur wheat, rinsed (70 g)
- 3 1/4 cups chicken or vegetable stock or broth (750 g)
- 1 1/2 quarts water, just boiled (1.5 liters)
- 1 teaspoon paprika
- 3 tablespoons tomato paste
- 1/2 teaspoon Aleppo pepper or substitute other chile flakes
- 1 teaspoons dried oregano
- 2 tablespoons lemon juice
- 1 tablespoon dried mint
- 3 tablespoons olive oil
- Salt
- Pepper
How to Make
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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.
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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.
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Step 3: Stir in lemon jice, mint and olive oil and cook for another 5 minutes.
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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.
Nutritional Facts
- 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