Lentil Soup With Milk Çeşm-i Nigar
An upgrade on the usual Turkish lentil soup, this special Ottoman period soup brings together sweet onions and earth lentils with a sour lemon, milk and egg background. Topped with a hot paprika butter it's one you'll likely try and return to time and time again.
Prep
Cook
| Category: | Soups |
| Seasons | All |
| Cuisine Type | Turkish |
Ingredients
Cesm-i Nigar Soup
| 1 Onion, Chopped roughly |
| 2 Tablespoons Flour |
| 2 Tablespoons Butter |
| 170 Grams Red lentils (1 'Su' glass) |
Milk Dressing
| 200 Millilitre Milk |
| 2 Egg yolks |
| 1/2 Juice of half lemon |
For Garnish
| 1 Tablespoon Butter |
| 1 Teaspoon Paprika |
| Mint |
| Pul Biber / Aleppo pepper flakes |
Lentil Soup With Milk Çeşm-i Nigar Directions
- In a medium-sized saucepan add a little oil and fry the onion until coated.
- Add in a tablespoon of water and the salt and combine.
- Cover and leave to soften and sweeten.
- Add the flour and butter to the saucepan and stir through the onions.
- Continuing to stir cook until it takes on a golden brown hue and smells slightly nutty.
- Meanwhile, wash the lentils until the greywater runs clear and drain.
- Add the lentils and water to the saucepan and bring to the boil.
- Once boiling turn to low and cook for around 20 minutes or until the lentils have softened.
- Remove from the heat and blend taking care of any hot splashes.
- Place on the hob but do not turn on the heat.
- In a bowl whisk together the milk, eggs & lemon juice.
- Contşinue to gently whisk the mixture and take one ladle of the soup and slowly pour it into the milk mixture.
- Add to now warmed milk mixture to the saucepan and place on the simmer ring. Gently stir and heat the soup until is combined. - Do not boil
- Serve the soup in bowls and add the spices.
- In small frying or saucepan and fry the butter until it froths, add in the paprika and swirl to combine.
For red sauce topping:
Enjoyed This Post? Subscribe To Never Miss Out
