Cesmi Nigar Soup

Total time

45 dk

Servings

6

Calories (est.)

~210 kcal

Difficulty

kolay

cesmi nigar soup · ottoman lentil soup · turkish creamy soup

45 dk · 6 servings · 210 kcal

Ingredients

• 1 cup red lentils (rinsed)
• 1 medium yellow onion (diced)
• 2 tablespoons olive oil
• 5 cups hot water or vegetable broth
• 1 egg yolk
• 1/2 cup whole milk
• 1 tablespoon all-purpose flour
• Juice of 1/2 fresh lemon
• 2 tablespoons butter
• 1 teaspoon dried mint and 1/2 teaspoon red pepper flakes

Method

1. Heat olive oil in a deep pot and sauté the diced onion until translucent.
2. Add rinsed red lentils and hot water; simmer over medium heat for about 20 minutes until lentils are tender.
3. Puree the cooked lentils with an immersion blender until completely silky and smooth, then return to low heat.
4. In a bowl, whisk together the egg yolk, milk, flour, and lemon juice until no lumps remain.
5. Temper the mixture by slowly whisking in a ladle of hot soup, then gently pour the tempered liaison into the pot while stirring constantly.
6. Simmer gently for 4-5 minutes, season with salt to taste, and remove from heat.
7. Melt butter in a small pan, stir in dried mint and pepper flakes for 30 seconds, and drizzle over the hot soup before serving.

Always temper the egg and milk mixture slowly with hot soup before pouring it in to prevent curdling, and stir continuously.

FAQ