Red Lentil Soup – Kirmizi Mercimek Corbasi

I was first introduced to this delicious dish in a small family-run eatery in Nevsehir, Cappadocia.  This recipe was adapted from The Complete Book of Turkish Cooking by Ayla Esen Algar.  There are a few more steps than my usual Italian version, but this is so delicious and definitely worth the effort!  Enjoy …

• 1 cup red lentils, washed
• 2 tblspns uncooked short-grain rice
• 2 quarts hot water or stock
• 2 finely-chopped onions
• 4 tablespoons butter (I use olive oil to lower the cholesterol content!)
• 6 tablespoons unbleached white flour
• 3 egg yolks
• 1 cup milk (I use skimmed)

Cook lentils and rice together in the liquid until soft (about 45 minutes).  Press through a sieve and set aside.  Discard the residue.

Saute the onions in butter or oil.  Blend in the flour and stir 3 minutes over medium heat. 

Slowly pour the lentil-rice mix into onions and flour, stir biskly with wire whisk to blend until thick and smooth.  Cover and simmer gently for about 10 minutes, stirring occasionally.

Beat the egg yolks with the milk and stir into the soup.  Bring to the boil and remove from the heat.  The consistency should be of cream soup.  Add hot water to thin, if necessary.  Sprinkle croutons sauted in butter over individual bows of the hot soup.