Çeşm-i Nigar soup, also known as seasoned lentil soup and originating from Ottoman cuisine, is delicious both in its preparation and in its taste. Here’s recipe of Çeşm-i Nigar soup;
Chop 1 onion and pour ½ cup of olive oil into a soup pot. Sauté the chopped onions over medium heat.
Once the onions are sautéed, add 1 tablespoon of flour and sauté it with the onions until it loses its raw smell.
Wash and drain 1 cup of red lentils until the water runs clear, then add them to the sautéed onions and stir a few times.
Add 1 liter of hot water and cook for about 30-35 minutes until the lentils are soft. The important thing here is to bring it to a boil over medium heat and then simmer it over low heat, stirring occasionally.
While the soup is cooking, prepare the sauce by mixing 1 egg yolk, ½ cup of milk, and the juice of 1 lemon in a bowl. If your lemon is large and very juicy, you can use half of it.
After the lentils are cooked, add 1 dessert spoon of salt and use a blender to the soup until it reaches a smooth consistency. If you want it even smoother, you can strain it through a fine-mesh sieve after used blender.
After straining or just used blender, pour the prepared egg, milk, and lemon mixture into the soup and stir until it comes to a boil. Be careful not to let the egg cook.
Once it boils, cook for an additional 2-3 minutes, then remove from the heat. For the topping, melt 1 tablespoon of butter in a saucepan, add 1 teaspoon of dried mint, powdered red pepper, and red pepper flakes, then mix and turn off the heat.
You can either pour the buttery sauce into the pot or drizzle it over individual soup bowls when serving. Serve hot. Enjoy your meal!
