Time 1h Yield 6 Number Of Ingredients 13 Steps:
Heat the olive oil in a large pot over high heat. Cook and stir the onion in the hot oil until it begins to soften, about 2 minutes. Stir the garlic into the onion and cook another 2 minutes. Add the diced tomatoes to the onion mixture; continue to cook and stir another 10 minutes. Pour in the chicken stock, red lentils, bulgur, rice, tomato paste, paprika, cayenne pepper, and mint to the tomato mixture; season with salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer until the the lentils and rice are cooked through, about 30 minutes. Pour the soup into a blender to no more than half full. Firmly hold the lid in place and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into your serving dish. Alternately, you can use a stick blender and puree the soup in cooking pot.
Time 1h Yield 6 to 8 servings Number Of Ingredients 10 Steps:
Heat butter in large pot over low heat. Add onions and sauté until golden, about 10 minutes. 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 soup gets too thick. Crumble dried mint leaves and stir into soup. Remove soup from heat, cover and set aside 10 minutes. Ladle soup into bowls, and garnish with lemon slices and fresh mint.
Time 1h25m Yield 4 Number Of Ingredients 11 Steps:
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.
Time 50m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Place the red lentils in a colandar and rinse. Sift through to remove and debris or damaged beans. Place the washed and cleaned lentils into a medium pot with the stock, potatoes, onions and paprika. Bring the pot to a boil and reduce to a simmer. Loosely place a lid on the pot leaving slightly ajar as to allow some evaporation. Cook for 40-40 minutes until the lentils are tender. Add salt and pepper to taste. Place all but 1 cup of the soup into a blender or food processor and blend briefly. Return blended soup to the pot with the reserved cup of soup. Heat through. Serve.
More about “turkish red lentil bride soup recipes”
Time 1h25m Yield 10-12 cups, 6 serving(s) Number Of Ingredients 13 Steps:
Melt butter in large pan on medium heat. Add onions, turn heat to medium-low and cook, stirring, 15 minutes, until golden. Stir in paprika. Add lentils and bulgur. Cook, 1 minute, stirring to coat. Stir in 10 cups broth, tomato paste and cayenne. Turn heat to medium-high and bring to boil. Reduce heat to low and simmer 1 hour, partly covered, until bulgur is soft and creamy. Stir in mint. Remove from heat. Cover and let sit 10 minutes. Add some or all of remaining 2 cups broth to adjust to desired consistency. Add salt. Garnish with dollop of yogurt, lemon slice and mint leaf.
