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Red Lentil Soup

Red Lentil Soup (Turkish recipe image
This classic Turkish red lentil soup offers a comforting, velvety texture achieved by blending the cooked lentils and enriching them with a mixture of milk and egg yolks. The base is built on savory meat stock and sweet, caramelized onions, creating a deep and aromatic flavor profile. It is a hearty, warming dish perfect for chilly evenings or as a satisfying main course. The soup is traditionally served with golden, fried bread cubes that add a delightful crunch to the smooth puree. Simple ingredients combine to create an elegant yet humble meal that feels both nourishing and indulgent.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1429.8
Dietary: Vegetarian
Description
This classic Turkish red lentil soup offers a comforting, velvety texture achieved by blending the cooked lentils and enriching them with a mixture of milk and egg yolks. The base is built on savory meat stock and sweet, caramelized onions, creating a deep and aromatic flavor profile. It is a hearty, warming dish perfect for chilly evenings or as a satisfying main course. The soup is traditionally served with golden, fried bread cubes that add a delightful crunch to the smooth puree. Simple ingredients combine to create an elegant yet humble meal that feels both nourishing and indulgent.
Ingredients
  • 1 1/2 cup Red lentils
  • 8 cup Meat stock
  • 2 md Size onions
  • 2 tablespoon Butter
  • 1/2 tablespoon Flour
  • 1 cup Milk
  • 3 Egg Yolks
  • 1 tablespoon Salt
  • 1/2 teaspoon Black pepper
  • 6 Slices Of bread
  • 2 tablespoon Oil
Directions
  1. 1
    Rinse the red lentils thoroughly under cold water until the water runs clear.
  2. 2
    Place the rinsed lentils in a large pot with the meat stock and 1 cup of water.
  3. 3
    Bring to a boil, then reduce heat and simmer for 35-40 minutes until the lentils are very tender.
  4. 4
    Pass the cooked lentil mixture through a fine-mesh sieve to create a smooth puree, pressing with a spoon to extract all liquid.
  5. 5
    While the lentils cook, chop the onions finely.
  6. 6
    In a separate saucepan, melt the butter over medium heat.
  7. 7
    Add the chopped onions and fry gently for 7-8 minutes until soft and lightly golden.
  8. 8
    Stir in the flour and cook for 1 minute to remove the raw flour taste.
  9. 9
    Add the onion-flour mixture to the sieved lentil puree in the pot.
  10. 10
    Season with salt and black pepper, then simmer gently for 5 minutes to thicken.
  11. 11
    In a small bowl, beat the egg yolks with the cold milk until well combined.
  12. 12
    Gradually whisk the egg and milk mixture into the simmering soup.
  13. 13
    Stir constantly and remove from heat immediately as soon as the soup begins to steam heavily; do not let it boil after adding eggs.
  14. 14
    Cut the bread into small cubes.
  15. 15
    Heat oil in a small pan and fry the bread cubes until golden and crispy.
  16. 16
    Ladle the hot soup into bowls and top with the fried bread cubes.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1429.8kcal
% Daily Value *
Total Fat 73.7g114%
Saturated Fat 24.9g125%
Cholesterol 314.9mg105%
Sodium 2450mg103%
Total Carbohydrate 92.7g31%
Dietary Fiber 11.8g48%
Sugars 28.2g
Protein 101.5g203%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: red lentils, turkish soup, meat stock, onion, butter, flour, egg yolks, milk, fried bread, comfort food, winter soup, vegetarian option, simmered, pureed soup, hearty, traditional, home cooking, warming, crunchy topping
Read it online: https://www.chefs-mate.com/recipe/red-lentil-soup-turkish/