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
