Turkish bride soup from The Free Range Cook: Simple Pleasures (US) (page 78) by Annabel Langbein

  • ground cayenne pepper
  • lemons
  • red lentils
  • mint
  • onions
  • tomato paste
  • yogurt
  • vegetable broth
  • bulgur
  • smoked paprika
  • dried mint

  • EYB Comments

    Can substitute plain paprika for smoked paprika, and cracked wheat for bulgur.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Turkish bread

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute plain paprika for smoked paprika, and cracked wheat for bulgur.

  • sgump on January 30, 2016

    Lovely on a cold winter night. I thought I had red lentils on hand but apparently didn't, so I ended up using Lebanese brown lentils, perhaps lending the soup even more body. I also added two finely diced carrots and used ground ancho chile powder instead of the smoked paprika. Quite nice, indeed--and, really, a cinch to throw together! The mint and lemon juice really do make for a tasty lentil soup.

  • MaryCunningham86 on April 25, 2014

    This is a delicious, substantial soup.

  • Hellyloves2cook on October 18, 2012

    a nice wholesome soup. Quite thick too- I had to thin it down a little with extra water-whole family loved this!

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