35 minRed lentil soup
A smooth everyday soup of red lentils, carrot and potato, finished with cumin butter.
Easy · 35 min
Traditional Kavut Soup
One of Anatolia's oldest and most satisfying soups where roasted flour meets butter.
- Prep
- 10 min
- Cook
- 20 min
- Time
- 30 min
- Servings
- 4
- Calories
- 280
- Level
- Easy
- Heat
- Gentle heat
- Region
- Anatolia
- Vegetarian
Servings4
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 1 cup flour
- 3 tbsp butterInstead: olive oil
- 5 cups hot water
- 1 tsp salt
- 1 tsp chili flakes
- 1 tsp dried mint
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Melt the butter in a pot and add the flour, roasting it over medium heat until fragrant.
- 2
Once the flour turns slightly golden, slowly add the hot water while whisking constantly to prevent lumps.
- 3
Add salt and cook on low heat for 10-15 minutes until the soup thickens.
- 4
Drizzle with a sauce made of butter, chili flakes, and mint before serving hot.
Note. Be careful not to over-roast the flour, as it may turn bitter.
Questions
What is Kavut soup?
It is a traditional Anatolian soup made by cooking roasted flour with water or milk.
Can I use meat broth?
Yes, you can use meat or chicken broth instead of water for extra nutrition.
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