Bride Soup

Tradition demands the new bride should live up to her mother in law’s approval. Much depends on her abilities as a good cook and this soup is the test. Named after the bride ‘Ezo’ who managed to impress her in-laws, it can be made with rice, but in more rural areas it is traditionally made with bulgur wheat.

Serves 4 -6

Preparation time – 5 minutes

Cooking time – 40 minutes

 

Ingredients

½ cup red lentils, washed and drained

1 onion, finely chopped

4 cups/1 litre meat stock or water & stock cube

2 tablespoons rice/bulgur wheat, rinsed and drained

2 tablespoons tomato paste

4 tablespoons butter

Salt & pepper to taste

1 teaspoon dried mint

1 teaspoon chilli flakes

Put the lentils, onion, rice, water, tomato paste and butter together in a pan. Bring to the boil and then simmer on a low heat, stirring occasionally, for about 30 minutes, until the lentils and rice are tender and the soup has a creamy consistency. Add more water if required and season with salt and pepper. Add the mint and chilli flakes and simmer for a further 5 minutes.

Serve hot with fresh crusty bread.

Note: If you prefer a smoother soup, just mix with a hand blender and add more water if necessary.