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Turkish Bride Soup Recipe

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This recipe for Turkish Bride Soup, by , is from The Matthews Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jamie Bartel

Category:
Category:

Ingredients:  
Ingredients:  
4 tablespoons unsalted butter
2 large onions, chopped
2 teaspoons mild Hungarian paprika
1 1/2 cups red lentils, well rinsed and drained
3/4 cup fine bulgur wheat
10 cups vegetable or beef stock, approximately
3 tablespoons tomato paste
1/4 teaspoon cayenne or red pepper flakes, or to taste
2+ tablespoons dried whole mint leaves) sold in Middle Eastern and Greek shops)
2-3 tablespoons fresh mint, chopped
1 lemon, juice and zest

Directions:
Directions:
Heat butter in large pot over low heat. Add onions and sauté until golden, about 10 minutes (I tend to push this to 15 minutes or more because i like the flavor the browned onions add). 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 the soup gets too thick. Crumble dried mint leaves, fresh mint, lemon juice and zest.

Remove soup from heat, cover and set aside at least 10 minutes. Ladle soup into bowls, and garnish with lemon slices and fresh mint, if you like

Personal Notes:
Personal Notes:
A couple of notes: I found this recipe on the NYT recipes app and I probably make it 2 to 3 times a month. Aaron, Lennon and I all love it and it is wonderful for leftovers. This is another recipe that I've played with until I found what we all seem to love. Seems to turn out best when I use half vegetable and half beef stock. Aaron loves it served with a dollop of ricotta cheese on top!

 

 

 

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