If you are craving a bowl of warm, soothing comfort food with a wonderful burst of flavor, this Turkish Rice and Lentil Yogurt Soup with Dukkah Oil Recipe is the perfect dish to try. Imagine a creamy, tangy yogurt soup enriched with tender red lentils and rice, bubbling gently to bring out rich textures, all topped with a beautifully fragrant drizzle of dukkah-spiced oil that adds an irresistible nutty crunch and aroma. This soup captures the heart of Turkish home cooking and is both hearty and refreshing in every spoonful.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a special role in building the dish’s comforting texture and distinctive flavor. From the earthy red lentils to the zingy yogurt and aromatic dukkah oil, every element contributes to a perfectly balanced soup.
- ½ cup red lentils: They melt into the soup, adding thickness and a slightly sweet nuttiness.
- ¼ cup rice: Adds gentle body and a pleasant bite to the texture.
- 4 cups chicken or vegetable broth: Acts as the flavorful base that ties everything together.
- 1 cup plain yogurt: Brings creaminess and a refreshing tang that brightens the entire soup.
- 1 egg yolk: Helps to enrich the soup and stabilize the yogurt, preventing curdling.
- 1 tbsp flour: Adds just a touch of thickness for a velvety mouthfeel.
- Salt and pepper: Essential seasonings to enhance all the vibrant flavors.
- 2 tbsp olive oil: Forms the base for the aromatic dukkah oil drizzle.
- 1 tsp dukkah seasoning: A delightful blend of nuts, seeds, and spices that elevates the soup with texture and warmth.
How to Make Turkish Rice and Lentil Yogurt Soup with Dukkah Oil Recipe
Step 1: Cook the Lentils and Rice
Start by rinsing the red lentils and rice thoroughly to remove excess starch and impurities. Pour the broth into a pot and bring it to a gentle boil. Add the lentils and rice, then reduce the heat to medium-low. Let them simmer gently for about 15 to 20 minutes until both are tender but not mushy. The broth will begin to thicken slightly as the lentils soften, creating a lovely base for the soup.
Step 2: Prepare the Yogurt Mixture
While the lentils and rice are cooking, whisk together the plain yogurt, egg yolk, and flour in a separate bowl until smooth. This mixture not only adds richness but also ensures the yogurt blends without curdling once added to the hot soup.
Step 3: Temper the Yogurt Mixture
To avoid curdling, slowly temper the yogurt blend by adding a ladle of the warm soup to it, whisking constantly. This gradual warming process prepares the yogurt to mix evenly and safely into the pot.
Step 4: Combine and Simmer Gently
Pour the tempered yogurt mixture into the pot with the cooked lentils and rice. Stir well to combine, then reduce the heat to low. Keep the soup on a very gentle simmer — it must not boil, or the yogurt might curdle. Let it cook, stirring occasionally, for another 5 minutes so the flavors meld beautifully.
Step 5: Make the Dukkah Oil
While the soup simmers, heat the olive oil in a small pan over low heat. Once warm, add the dukkah seasoning and swirl the pan for about a minute to release the aromatic flavors. Be careful not to burn the spices; the oil should just gently infuse.
Step 6: Finish the Soup
Ladle the finished soup into bowls and drizzle the fragrant dukkah oil on top just before serving. The oil adds a golden shimmer and a delightful burst of texture and flavor with every spoonful, making this Turkish Rice and Lentil Yogurt Soup with Dukkah Oil Recipe truly unforgettable.
How to Serve Turkish Rice and Lentil Yogurt Soup with Dukkah Oil Recipe
Garnishes
Fresh herbs like mint or parsley are perfect garnishes for this soup. They introduce a refreshing green note that contrasts beautifully with the creamy, earthy base. A few sprigs on top add both color and a burst of fresh aroma, uplifting the entire dish.
Side Dishes
This soup pairs wonderfully with rustic bread or warm pita to scoop up the creamy goodness. A simple side salad with cucumbers and tomatoes also complements the tangy yogurt, balancing the meal nicely and keeping it feeling light yet fulfilling.
Creative Ways to Present
For a fun twist, serve the soup in small cups or shot glasses as a starter at a dinner party, drizzled artistically with dukkah oil and sprinkled with crushed nuts. It also makes a fantastic base for adding in other roasted vegetables or grilled chicken for a heartier version that still celebrates the original flavors.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. The flavors will deepen overnight, making it even more satisfying the next day.
Freezing
This soup freezes well, but keep in mind that the yogurt base might slightly change texture after thawing. Freeze in a freezer-safe container for up to one month, and defrost overnight in the fridge before reheating gently.
Reheating
When reheating, warm the soup slowly over low heat and stir frequently. Avoid boiling to prevent the yogurt from separating. If it looks a bit thick, add a splash of broth or water to loosen it to your preferred consistency.
FAQs
Can I use brown lentils instead of red lentils?
You can, but brown lentils take longer to cook and don’t break down as much, so the soup will have a different texture. Red lentils are preferred for their creaminess and quicker cooking time.
Is this soup suitable for vegetarians?
Yes! Just be sure to use vegetable broth instead of chicken broth to keep it vegetarian-friendly without compromising flavor.
What is dukkah seasoning?
Dukkah is a Middle Eastern blend of toasted nuts, seeds, and spices that offers a nutty, aromatic flavor with a bit of crunch. It really elevates the soup when infused into the oil.
How do I prevent the yogurt from curdling?
The key is tempering the yogurt by gradually mixing in warm soup before adding it all back to the pot and never letting the soup boil once the yogurt is added.
Can I make this soup dairy-free?
Replacing yogurt with a dairy-free alternative can be tricky since the tang and creaminess are signature. If trying, use a thick coconut yogurt and adjust seasoning to compensate for the flavor difference.
Final Thoughts
This Turkish Rice and Lentil Yogurt Soup with Dukkah Oil Recipe is truly a gem to add to your cooking repertoire. It’s simple, wholesome, and brimming with comforting flavors that make you feel instantly cozy. Whether you’re looking to impress friends or just enjoy a personal bowl of goodness, don’t hesitate to give this soup a try – it may just become your new favorite!
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Turkish Rice and Lentil Yogurt Soup with Dukkah Oil Recipe
- Total Time: 35 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
A creamy and comforting Turkish-style soup that combines tender red lentils, rice, and tangy yogurt, finished with a fragrant drizzle of dukkah-infused olive oil for an aromatic and flavorful experience.
Ingredients
Soup:
- ½ cup red lentils
- ¼ cup rice
- 4 cups chicken or vegetable broth
- 1 cup plain yogurt
- 1 egg yolk
- 1 tbsp flour
- Salt and pepper, to taste
Dukkah Oil:
- 2 tbsp olive oil
- 1 tsp dukkah seasoning
Instructions
- Cook Lentils and Rice: Rinse the red lentils and rice under cold water. In a pot, combine the lentils, rice, and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until both lentils and rice are tender.
- Prepare Yogurt Mixture: In a bowl, whisk together the plain yogurt, egg yolk, and flour until smooth and well combined.
- Temper the Yogurt: Slowly add a ladleful of the warm soup broth into the yogurt mixture, whisking constantly to temper it and avoid curdling.
- Combine and Simmer: Stir the tempered yogurt mixture back into the pot with the soup. Heat gently over low heat, stirring frequently, but do not let it boil to prevent yogurt from curdling. Season with salt and pepper to taste.
- Prepare Dukkah Oil: In a small pan, gently heat the olive oil and add the dukkah seasoning, allowing the flavors to infuse for a minute or two over low heat.
- Finish and Serve: Drizzle the warm dukkah oil over individual bowls of soup just before serving. Garnish optionally with fresh mint or parsley for added freshness.
Notes
- Stir the soup continuously after adding the yogurt mixture to prevent it from curdling.
- For a vegan alternative, substitute the yogurt and egg yolk with coconut yogurt and omit the egg.
- Garnish with fresh mint or parsley to enhance flavor and presentation.
- Dukkah seasoning is a blend of nuts, seeds, and spices; ensure it’s fresh for the best aroma.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Turkish
