Anatolian bridal soup | gluten-free & vegan
A few years ago the very talented carver Courtney Petley interviewed me for her blog. I cooked her this soup, my absolutely favourite, and we talked about what it’s like running a business, being Cancers and introverts, and a shared love of food. She beautifully summarised how and why I got started so if you've ever been curious please head on over there. And if you don't already know of her work, I highly recommend checking out her beautiful pieces made from reclaimed and recycled natural timber. Her square flip is my go to cooking spatula.
As the weather gets colder it felt like the perfect time to share this recipe again. This soup was a staple in my old flat. We would multiply the recipe three to four times and enjoy a giant pot with my gluten-free Freedom Loaf during the colder months. Now that we all live separately, this soup has taken on another layer of comfort, reminding me of the communal dinners we shared. And there were many after living together for six years.
This recipe is incredibly easy to make. It's also very cheap and filling while being full of flavour and nourishment.
1 onion, diced 2 tbsp oil 1 tbsp pap
rika 1 potato, cut into bite sized chunks
Optional extras: celery, carrot (sliced / cut into pieces) 2 cloves of garlic, finely diced 2 tbsp tomato paste 1 cup red lentils 4 cups of stock / water (needs extra salt if water)
- - -
1 tbsp dried mint
1 tbsp chilli flakes (optional) Salt & pepper to taste A lemon/lime cut into wedges Fresh flat leaf
parsley / coriander to garnish
The easiest way to make this is to do all your prep at the start. Prep everything above the dashed line and then all you'll need is to sauté, stir and leave it to simmer.
Preheat a medium sized pot at a medium heat. Add the oil and onion and fry until soft and translucent.
Add the paprika, potato, (celery and carrot if including), garlic, tomato paste, and lentils. Stir your ingredients thoroughly so everything is covered in lentils.
Add the stock, give everything another good stir, and bring to the boil. Then turn the temperature down to low, put the lid on the pot, and simmer for 40 to 50 mins. Remember to stir occasionally so you don't burn the bottom. The soup will thicken as the lentils dissolve.
5 mins before serving, add the mint and chilli flakes. Season with salt and pepper to taste.
Serve in bowls with a slice of lemon and make sure to squeeze this over the top before eating. Don't skip this step! It really makes the flavours pop.
And of course this goes extremely well with a couple of slices of Freedom Loaf, smeared with your choice of buttery type spread.
This soup keeps well for a few days in the fridge and can even be frozen. The potatoes will just go a bit floury when reheated.