- 1/4 cup butter
- 2 onions, finely chopped
- 1 teaspoon paprika
- 1 cup red lentils
- 1/2 cup fine bulgur
- 2 tablespoons tomato paste
- 8 cups vegetable stock
- 1/8 teaspoon cayenne pepper
- 1 tablespoon dried mint leaves
- 4 slices lemon
- 1/2 teaspoon chopped fresh mint
- 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.
03/02/2017
recipepes.com
Turkish Red Lentil 'Bride' Soup, recipe
PT15M
PT1H
5
455 calories
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