Çeşm-i Nigar Lentil Soup Recipe

Rinse red lentils thoroughly and drain.

Heat olive oil and sauté diced onions in a pot until translucent.

Add flour and cook over medium heat, stirring until the raw smell disappears.

Stir in lentils, pour in hot water, and cook until lentils soften and break down.

Whisk together milk, lemon juice, and egg yolk at room temperature.

Turn off heat and blend the soup until smooth.

Gradually add a ladle of hot soup into the dressing, stirring to warm it up.

Slowly pour the tempered dressing back into the soup while stirring.

Turn the heat back on, boil for a few minutes, then add salt.

Stir once more after adding salt, then remove from heat.

Melt butter, add dried mint and red pepper flakes until sizzling, pour over soup and serve.