Turkish Bride Soup

• 6 tablespoons butter
• 3 onions, finely chopped
• 2 teaspoons paprika
• 1 1/2 cups red lentils, rinsed
• 3/4 cup bulgur, fine grain
• 12 cups beef broth
• 3 tablespoons tomato paste
• 1/4 teaspoon cayenne
• 4 teaspoons dried mint, do not use fresh
• salt
• Garnish
• plain yogurt
• lemon slice
• mint leaf

1. Melt butter in large pan on medium heat. Add onions, turn heat to medium-low and cook, stirring, 15 minutes, until golden.
2. Stir in paprika. Add lentils and bulgur. Cook, 1 minute, stirring to coat.
3. 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.
4. Stir in mint. Remove from heat. Cover and let sit 10 minutes.
5. Add some or all of remaining 2 cups broth to adjust to desired consistency. Add salt.
6. Garnish with dollop of yogurt, lemon slice and mint leaf.

butter, onions, paprika, red lentils, beef broth, tomato paste, cayenne, mint, salt, yogurt, lemon slice, mint leaf

Taken from www.food.com/recipe/turkish-bride-soup-428288 (may not work)