Savor the Ottoman Palace: A Recipe for Çeşmi Nigar Soup

A delightful taste from the Ottoman palace kitchens, Çeşmi Nigar soup offers a unique and special flavor profile. Also known as a seasoned lentil soup, this recipe is celebrated for its simple preparation, rich aroma, and velvety texture, making it a perfect addition to both everyday meals and elegant gatherings.

The preparation begins by sautéing finely chopped onions in olive oil until softened. Flour is then added and cooked for a few minutes until fragrant. Washed red lentils are introduced and lightly sautéed with the onion mixture before water, salt, and pepper are added. The soup simmers until the lentils are completely tender.

For a smooth consistency, the cooked soup is blended. Separately, a tempering is prepared by whisking together an egg yolk, milk, and lemon juice. A few spoonfuls of the hot soup are gradually added to the tempering to warm it before it is slowly incorporated back into the main pot, stirring continuously.

The soup is then simmered on low heat for a few minutes before being removed from the stove. A flavorful topping is created by heating butter and olive oil in a pan, then adding tomato paste, red pepper flakes, and mint. This aromatic sauce is drizzled over the hot soup before serving.