Turkish Red Lentil Bride Soup

A wonderful and easy soup. Traditional Turkish soup. Garnish with lemon slices and fresh mint leaves.

Step: 1

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.

Step: 2

Stir the paprika, lentils, and bulgur into the onions and coat with the butter.

Step: 3

Add the tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.

Step: 4

Crumble the dried mint leaves into the soup; stir the soup and remove from heat.

Step: 5

Ladle into bowls and garnish with lemon slices and fresh mint to serve.

Per Serving: 442 calories; protein 18.7g; carbohydrates 64.2g; fat 14g; cholesterol 30.5mg; sodium 1080.1mg.

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