TURKISH BRIDE LENTIL SOUP

TURKISH BRIDE LENTIL SOUP image

Yield 4-6 servings

Number Of Ingredients 10

4 Tablespoons butter
2 onions, finely chopped
1 teaspoon paprika
1 cup red lentils, washed and picked over
1/2 cup fine bulgur wheat
2 Tablespoons tomato paste
8 cups vegetable or beef stock
1/8 teaspoon cayenne pepper or red pepper flakes
1 Tablespoon dried mint leaves, crumbled
Garnish: lemon slices and a few mint leaves

Steps:

Heat the butter in a large saucepan and saute the onions over low heat until they are golden--about 15 minutes. Stir in the paprika, then the lentils and bulgur to coat them in the butter. Add the tomato paste, stock, and hot pepper, bring to a boil, and cook until soft and creamy--about an hour. When ready to serve, crumble the mint between your palms into the soup. Stir and remove the soup from the heat. Let rest for 10 minutes, then ladle into bowls, serving each with a lemon wedge and a sprinkling of mint leaves (if available) or crushed dried mint.

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