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Red Lentil Soup
Turkish Soup
1 cup red lentils
1 1/2 cups chopped onions
4 Tbls. butter or margarine
6 1/2 cups chicken or beef broth
2 Tbls. flour
1 or 2 egg yolks
1 cup milk
croutons (recipe follows)


Pick over the lentils, wash, drain, and reserve.
Saute the onions in 2 Tbls. of the butter until golden. Add the broth and bring to a boil. Add the lentils, cover and simmer gently for 25-30 min. Pass the lentils through a sieve. I use my Foley Food Mill.
Melt the remaining butter, add flour and cook, stirring until four turns deep golden. Stirring continuously with one hand, pour in the lentil liquid. Simmer the soup, stirring frequently, over low heat for about 5 minutes. In a small bowl, whisk the egg yolk with the milk. Season with salt. Whisk some hot soup into the yolk and milk mixture and then pour it all back into the soup while stirring. Bring to a simmer and serve. The soup thickens on standing and can be thinned with water or broth.
I have made this soup without the milk and egg yolk, and it is just as delicious, but lighter.
Serve with croutons.
I sometimes drizzle vinegar over soup when serving. A different taste.

Croutons - Fry bread cubes in hot butter until golden.

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Preparation Time: Serves:
Recipe Origin: Turkey
Submitted by:
Bev Tekben
New York
United States
This recipe has been viewed 8474 times.


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