Çeşm-i Nigar Soup

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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;

Ingredients for Çeşm-i Nigar Soup;

  • Ingredients
  • For the Egg-Lemon Mixture
  • For the Sauce

How be made Çeşm-i Nigar Soup

  • Step 1

    Chop 1 onion and pour ½ cup of olive oil into a soup pot. Sauté the chopped onions over medium heat.

  • Step 2

    Once the onions are sautéed, add 1 tablespoon of flour and sauté it with the onions until it loses its raw smell.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    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.

  • Step 7

    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.

  • Step 8

    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.

  • Step 9

    You can either pour the buttery sauce into the pot or drizzle it over individual soup bowls when serving. Serve hot. Enjoy your meal!

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