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Dear friends, today we'll make Turkish bride soup—thick, hearty, and completely meatless. It's based on two essential ingredients: red lentils and bulgur. I'll show you why the combination of lentils and bulgur works so well in this soup, why you should sauté the vegetables with tomato paste first, why you should also warm up the spices a bit, and what to do with the foam that forms when cooking lentils.

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Red lentils - 3 tbsp
Bulgur - 3 tbsp
Onion - 1/2 small
Carrot - 1 small
Tomatoes - 2
Tomato paste - 1 tbsp
Garlic - 1 clove
Turmeric - on the tip of a spoon
Hot pepper - to taste
Dried mint - for serving
Water - 1.5 liters
Salt - 3-4 pinches
Vegetable oil
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