Turkish Yogurt and Lentil Soup with Mint Recipe
A delicate, slightly tangy yogurt-based soup with red lentils and mint, somewhere between a creamy soup and a light stew. In Turkey, this kind of combination often appears in home cooking, as it brings together the heartiness of legumes with the refreshing taste of yogurt. It’s a great way to eat something warm but not heavy, especially on warmer days.
This soup combines the creaminess and tang of yogurt with the comforting texture of red lentils and rice, creating a dish that is both light and satisfying. The fragrant butter infused with garlic and dried mint gives it a distinctly Turkish character and a deep, aromatic finish.
Chef's tips
Use full-fat natural yogurt for the best texture and to reduce the risk of curdling. Keep the heat very low after adding the yogurt mixture and never let the soup boil. If you’re unsure, you can temper the yogurt with a bit more hot stock before adding it to the pot. Red lentils cook quickly and break down easily, so don’t overcook them at the beginning or the soup may become too thick.
How to serve
Serve in warm bowls, optionally drizzled with an extra spoonful of the garlic-mint butter if you have some left. A squeeze of fresh lemon at the table brightens the flavor. Pair with flatbread, crusty bread, or a simple tomato and cucumber salad for a complete meal.
Ingredients
- lentils red - 150 g
- yogurt natural - 400 g
- vegetable stock - 900 ml
- egg yolk - 1 piece
- wheat flour - 1.5 tablespoons
- butter - 25 g
- mint dried - 1 teaspoon
- garlic - 2 cloves
- salt - 0.75 teaspoons
- black pepper ground - 0.25 teaspoons
- lemon juice - 1 tablespoon
- rice - 2 tablespoons
Preparation
- Place the lentils in a sieve and rinse thoroughly under cold running water until the water is almost clear, then set aside to drain.
- Bring the stock to a boil in a pot, add the rinsed lentils and rice, reduce the heat to medium and cook for 15–18 minutes, until the lentils break down and the rice is soft.
- In a bowl, mix the yogurt, egg yolk and flour, then pour in 2–3 tablespoons of hot stock from the pot, whisking constantly so the mixture thins out and doesn’t curdle.
- Remove the pot from the heat and very slowly pour the yogurt mixture into the soup, stirring constantly with a spoon or whisk until everything is combined.
- Return the pot to the lowest heat and warm for 5–7 minutes, stirring often and not allowing it to boil – the soup should only gently steam.
- Peel the garlic and finely chop it or press it through a garlic press.
- In a small pan, melt the butter over medium heat, add the garlic and fry for about 30–40 seconds, until it becomes very fragrant but does not brown.
- Add the dried mint to the pan, stir and fry for another 10–15 seconds, then immediately remove from the heat so the spices don’t burn.
- Pour the contents of the pan into the pot with the soup, stir, and season to taste with salt, pepper and lemon juice.
- Serve the soup hot but not boiling; stir before ladling into bowls, as the lentils tend to sink to the bottom.
Storage
Zupę przechowuj w lodówce i podgrzewaj bardzo delikatnie na małym ogniu, nie dopuszczając do zagotowania, aby jogurt się nie zwarzył.
