Best 3 Turkish Red Lentil Bride Soup Recipes
In the realm of culinary delights, Turkish red lentil bride soup, also known as "gelin çorbası," stands as a vibrant and flavorsome masterpiece. This traditional Turkish soup boasts a vibrant red hue, thanks to the generous use of red lentils. Its rich and creamy texture tantalizes the taste buds, while the symphony of spices, including cumin, paprika, and mint, transports diners to the heart of Anatolia. Accompanying this main recipe are variations that cater to diverse dietary preferences, including a vegan version that retains the soup's signature flavors without compromising its wholesome goodness. Explore the depths of Turkish cuisine as you embark on a culinary journey with these authentic red lentil soup recipes, promising an explosion of flavors with every spoonful.
Here are our top 3 tried and tested recipes!
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
TURKISH BRIDE SOUP
Provided by Florence Fabricant
Categories dinner, weekday, soups and stews, appetizer, main course
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.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 10 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 649 milligrams, Sugar 5 grams, TransFat 0 grams
TURKISH RED LENTIL SOUP
Provided by Florence Fabricant
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Place the lentils and rice in a sieve, rinse well and allow to drain.
- Meanwhile, heat the oil in a heavy four-quart saucepan. Add the onion, and saute until soft but not brown. Stir in the tomato paste, tomato, paprika and cayenne pepper. Add the lentils, rice and stock. Stir well, and simmer, covered, 30 minutes, until the rice is cooked and the lentils have virtually dissolved into a puree. Stir from time to time.
- Add salt to taste. If the soup is too thick, add a little water.
- Serve each portion sprinkled with mint leaves and croutons, with lemon wedges and yogurt on the side.
Nutrition Facts : @context http, Calories 393, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 11 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 890 milligrams, Sugar 8 grams, TransFat 0 grams
Tips:
- Use high-quality red lentils for the best flavor and texture. Look for lentils that are whole, plump, and free of debris.
- Rinse the lentils thoroughly before cooking to remove any dirt or debris.
- Use a large pot to cook the soup, as it will expand as it cooks.
- Bring the soup to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the lentils are tender.
- Add the cooked rice or vermicelli noodles to the soup during the last 5 minutes of cooking.
- Season the soup to taste with salt, pepper, and lemon juice.
- Garnish the soup with fresh herbs, such as cilantro, parsley, or mint.
- Serve the soup hot with a side of Turkish bread or pita.
Conclusion:
Turkish red lentil soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a very healthy soup, as it is packed with protein, fiber, and vitamins. The soup is easy to make and can be tailored to your own taste preferences. Whether you like your soup mild or spicy, vegetarian or with meat, there is a Turkish red lentil soup recipe out there for you. So next time you are looking for a delicious and healthy soup to warm you up, give Turkish red lentil soup a try.
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