Four spoons, one soup! "Dört Kaşık Çorbası"

Meet "dört kaşık çorbası" aka "four spoon soup". Because all you need is one spoon each of green lentils, red lentils, rice & wheat (or bulgur). This is the type of recipe that's born in village kitchens, where you try to make something nourishing with what you have at home. It's creamy without being heavy and the best of all? It's ridiculously easy!

Ingredients

✿ 1 tbsp green lentils

✿ 1 tbsp red lentils

✿ 1 tbsp rice

✿ 1 tbsp wheat (or bulgur)

✿ 1-1.2 liters water

✿ salt to taste

For the yogurt mixture

✿ 1-2 cups of yogurt

✿ 1 egg

✿ 2 tbsp of flour

✿ 1-2 tsp of lemon juice

For the sauce

✿ 2 tbsp olive oil or butter

✿ 2-5 tsp mint (to taste)

✿ Turkish chili flakes (pul biber) to taste

Instructions

1. Rinse the green lentils, red lentils, rice & wheat under cold water. Add them to a pot with 1–1.2 liters of water. Bring to a boil, then lower the heat & let it simmer until everything is soft and the soup looks slightly thick and creamy (about 20–25 minutes).

2. In a separate bowl or pot, whisk together the yogurt, egg, flour and lemon juice until completely smooth.

3. Scoop a ladle of hot soup liquid & slowly whisk it into the yogurt mixture. Keep whisking and add another ladle if needed. This step gently warms the yogurt so it won’t curdle.

4. Pour the warmed yogurt mixture back into the soup pot while stirring. Let it gently heat for a few minutes (don’t let it boil!) until the soup becomes creamy and unified.

5. In a small pan, heat the olive oil or butter. Add the dried mint and Turkish chili flakes and let them sizzle gently for about 30–60 seconds, just until fragrant.

6. Pour the hot mint oil over the soup. Add salt to taste, stir, and you’re done!

Enjoy!