Çeşm-i Nigar Soup Recipe

Wash the red lentils and drain the water.

Fry olive oil and chopped onion in a pot until they turn pink.

Add the flour and continue roasting over medium heat, stirring, until the smell disappears.

After adding the lentils and mixing, add hot water and cook until the lentils soften.

Mix milk, lemon juice and egg yolk at room temperature and whisk.

Turn off the stove and blend the soup to obtain a homogeneous consistency.

Add a ladle of soup to the marinade and stir slowly to warm the marinade.

Slowly pour the prepared dressing into the soup and mix.

Turn on the stove and boil for a few minutes, then add salt.

After adding the salt and mixing it one last time, turn off the stove.

Melt the butter, add mint and chili pepper, heat it up, pour the sauce over the soup and serve.