Silky Yellow Lentil Soup with Chile Butter
Silky yellow-lentil soup finished with chile-spiced butter, in the smooth style served at Turkish restaurants.
By Moow Editorial ·
- Whisk continuously while adding liquid to the toasted flour to avoid lumps.
- Serve with lemon, extra red pepper flakes, and dried mint if desired.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: Serves 4
- Prep time: 15 minutes
- Cook time: 25 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of Serves 4.
- Calories: 240 kcal
- Protein: 10 g
- Carbohydrates: 28 g
- Fat: 10 g
- Sodium: 1519 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Soup
Have these measured and ready before you begin.
- about 3/4 cup plus 1 tablespoon (200 ml by volume) yellow lentils
- about 1 1/4 U.S. cups (300 ml) chicken stock
- about 3 1/3 U.S. cups (800 ml) hot water
- 2 teaspoons (10 ml) salt
- 1 onion, diced
- 2 garlic cloves, crushed
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
Pepper Butter
- 2 tablespoons butter
- 1 teaspoon Aleppo-style red pepper flakes
Directions
1. Rinse the lentils well.
2. Melt 1 tablespoon butter in a pot and sauté the onion and garlic until lightly colored.
3. Stir in the flour for 2-3 minutes, then whisk in the chicken stock to prevent lumps.
4. Add the lentils and hot water, bring to a boil, season with salt, and simmer until the lentils are very soft.
5. Blend until smooth, then pass through a fine-mesh strainer.
6. Melt the remaining butter, briefly bloom the red pepper flakes, and stir the mixture into the soup.
Sources
Contains milk and wheat. Use gluten-free stock if needed, and take care when blending hot soup.