Turkish bride soup

SERVES 4

“It is said that a beautiful young woman called Ezo created this soup to win over her mother-in-law. Today, it is fed to brides on their wedding day to sustain them for the uncertain future ahead,” says Yasmin Khan.

30 gm salted butter

2 tbsp vegetable oil

1 medium onion, finely chopped

1 celery stick, very finely chopped

1 medium carrot, very finely chopped

4 garlic cloves, finely chopped

200 gm red lentils, rinsed

70 gm fine bulgur wheat, rinsed

750 ml chicken or vegetable stock

1.5 litres just-boiled water

1 tsp sweet paprika

3 tbsp tomato purée

½ tsp pul biber (Aleppo pepper), or mild chilli flakes, plus extra to serve

1 tsp dried oregano

2 tbsp lemon juice

1 tbsp dried mint

3 tbsp extra-virgin olive oil, plus extra to serve

Lemon wedges and Greek-style yoghurt, to serve

1 Melt butter with oil in a large saucepan over low heat. Add onion and cook for 5 minutes until translucent, then add celery and carrot and cook for another 10 minutes with the lid on until softened, adding garlic for the last minute or so.

2 Add lentils, bulgur wheat, stock and water; cover and cook for 15 minutes. Add paprika, tomato purée, pul biber and oregano, then season to taste.

Place lid back on and cook for a further 15 minutes, stirring occasionally so the soup doesn’t catch, and adding a cup more water if it starts to get dry.

3 Add lemon juice, dried mint and olive oil and cook for a further 5 minutes.

Taste and adjust seasoning.

4 Serve in warmed bowls with lemon wedges, a drizzle of olive oil, a sprinkling of pul biber and a spoonful of yoghurt.