TURKISH RED LENTIL 'BRIDE' SOUP
A wonderful and easy soup. Traditional Turkish soup. Garnish with lemon slices and fresh mint leaves.
Provided by Genevia Jensen
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
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.
Nutrition Facts : Calories 442.1 calories, Carbohydrate 64.2 g, Cholesterol 30.5 mg, Fat 14 g, Fiber 15.1 g, Protein 18.7 g, SaturatedFat 7.4 g, Sodium 1080.1 mg, Sugar 12.9 g
TURKISH RED LENTIL SOUP WITH MINT
This soup is divine and much like you will get at any authentic Turkish restaurant. It has dynamic flavors and a lovely mild heat. I make a big batch and eat it for lunch with crusty bread and salad the entire week. Optional: Serve with additional mint and lemon wedges.
Provided by Jenna
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
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.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 24.1 g, Cholesterol 0.6 mg, Fat 5.6 g, Fiber 4.4 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 623.4 mg, Sugar 2.6 g
LENTIL AND BULGUR SOUP
Simple yet substantial, this warming soup combines vegetables with whole-grain bulgur and fiber-rich lentils for a hearty main course.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Heat oil in a medium saucepan over medium heat. Cookcarrot, celery, and shallot until tender, about 6 minutes. Addwater and lentils, and bring to a boil. Reduce heat, and simmer,partially covered, until lentils are tender, about 20 minutes.
- Stir in bulgur, and cook, partially covered, until bulgur istender but still slightly chewy, about 5 minutes.
- Drizzle with vinegar to taste. Season with salt and pepper.Drizzle with oil, and season with pepper.
RED LENTIL AND BULGUR SOUP - MERCIMEK CORBASI
Hearty soup served with mint infused butter. A traditional Turkish recipe from Saveur magazine, for ZWT6.
Provided by Random Rachel
Categories Turkish
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt 2 tbsp butter in a pot over medium heat. Add cumin, garlic and onions and cook until onions are soft. Meanwhile, blanch the tomatoes and peel.
- Increase heat, and add tomato paste. Cook about 3 minutes until the paste darkens. Meanwhile, finely chop the tomatoes.
- Add tomatoes, broth, lentils, bulgur, and 4 cups of water. Bring to a boil, then simmer for 45 minutes over low heat. When the lentils are tender, season with salt and pepper to taste.
- Meanwhile, melt remaining 3 tbsp butter in saucepan. Remove from heat and stir in mint and paprika. Serve soup in bowls and drizzle with seasoned butter.
Nutrition Facts : Calories 273.2, Fat 11.2, SaturatedFat 6.5, Cholesterol 25.4, Sodium 606.4, Carbohydrate 30.9, Fiber 12.5, Sugar 3.9, Protein 13.5
RED LENTIL SOUP
Provided by Food Network
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Melt butter in a large pot, add the onions and saute until soft, 5 to 7 minutes. Stir in the garlic, spices, and salt and pepper, and saute another minute to release the aromas. Stir in the tomato paste to blend with the onions, fry 1 to 2 minutes, then add the stock, bulgur and lentils. Cover and simmer until bulgur and lentils are thoroughly cooked and soup is thickened, about 30 to 40 minutes, stirring occasionally.
- Remove from heat, stir in half of the herbs and sprinkle the remaining half over the soup. Serve immediately with yogurt to garnish.
RED LENTIL AND BULGUR SOUP
Make and share this Red Lentil and Bulgur Soup recipe from Food.com.
Provided by newmama
Categories Grains
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large pot and saute onions 5-7 minutes.
- add garlic and spices, stirring for 2 minutes.
- stir in tomato paste and stock boil and add lentils and bulgur.
- cover and simmer until tender and soup is thickened, 30-40 minutes.
- stir in half of the herbs and garnish with the rest.
- serve with sour cream or plain yogurt.
Nutrition Facts : Calories 419.4, Fat 16.2, SaturatedFat 10.3, Cholesterol 12.6, Sodium 674.6, Carbohydrate 50.8, Fiber 7.3, Sugar 10.1, Protein 20
SPICY SIZZLE RED LENTIL SOUP
From Eating Well Magazine (1995), this Turkish soup features a delicious, healthful combination of lentils and whole-grain bulgur. A drizzle of sizzling spiced olive oil gives the soup a final flourish.
Provided by kitty.rock
Categories Lentil
Time 45m
Yield 8 -1 cup servings, 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 teaspoons oil in a soup pot or Dutch oven over medium heat. Add onion and cook, stirring, until softened, 3 to 5 minutes. Add garlic and cumin; cook for 1 minute.
- Add broth, lentils, bulgur, tomato paste and bay leaf; bring to a simmer, stirring occasionally. Cover and cook over low heat until the lentils and bulgur are very tender, 25 to 30 minutes. Discard the bay leaf.
- Ladle about 4 cups of the soup into a food processor (or blender) and puree. Return the pureed soup to the soup pot and heat through. Stir in lemon juice and season with pepper.
- Just before serving, ladle the soup into bowls. Heat the remaining 4 teaspoons olive oil in a small skillet and stir in the paprika and cayenne. Drizzle about 1/2 teaspoon of the sizzling spice mixture over each bowlful and serve immediately.
- TIP - You can replace red lentils with brown lentils; add 1/2 cup water and simmer 40 to 45 minutes.
- MAKE AHEAD TIP - Prepare through Step 3. Cover and refrigerate for up to 2 days or freeze for up to 2 months.
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