Turkish Lentil Soup

Select and rinse the lentils. Peel the potatoes and scrape the carrot, rinse and grate. Remove the peel from the onion and grate it.

Heat two tablespoons of butter in a saucepan and sauté the onions. Dust with flour and sauté while stirring. Gradually add the cold clear soup. Add the lentils with the rest of the vegetables and cook for 40 minutes. Strain the soup through a sieve and bring to the boil again.

Stir the egg yolks with the milk and add to the soup 10 minutes before serving. Do not make more. Season strongly with salt and freshly ground pepper.

Melt the remaining butter in a frying pan and stir in the paprika powder. Pour the paprika butter over the soup.

Mix.

In my opinion, quite a recommended cookbook

Soup known as an excellent breakfast in Turkey….

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