Eshkeneh-yeh Adas (Lentil Egg Drop Soup)
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 3tablespoons extra-virgin olive oil
- 1large yellow onion, finely chopped
- 1large Yukon Gold potato (about 8 ounces), peeled and diced into ½-inch cubes
- Kosher salt (Diamond Crystal)
- 1teaspoon ground turmeric
- 1teaspoon Aleppo pepper, plus more to taste
- ½teaspoon black pepper
- 1tablespoon tomato paste
- ¾cup green or brown lentils
- ⅓cup chopped cilantro, leaves and tender stems, plus more as garnish
- 2teaspoons dried fenugreek leaves, crushed between your fingers (optional) (see Tip)
- 3large eggs
- Flatbread, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
256 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 12 grams protein; 322 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a medium pot, heat the oil over medium, add the onion and cook, stirring occasionally, until lightly golden, about 10 minutes. Add the potato, season with salt and cook, stirring occasionally, for 3 minutes, just so that the potato pieces are no longer raw. Add the turmeric, Aleppo pepper and black pepper, give it a stir, and cook just until fragrant, about 30 seconds. Add the tomato paste and cook just to take off the raw taste and deepen its color, stirring and taking care not to burn the paste, about 1 minute.
- Step 2
Add the lentils, stir to combine and cook for 1 minute. Add 6 cups of water, partially cover, raise the heat to high and bring to a boil. Add 1 tablespoon of salt or salt to taste, and stir. Cover completely, reduce heat to medium-low and simmer, stirring occasionally, until the lentils and potatoes are cooked through, about 25 minutes. Add the cilantro and fenugreek, if using, and simmer for 5 minutes, until the herbs release their fragrance and flavor the soup. Taste and adjust seasoning as needed.
- Step 3
In a small bowl, beat the eggs with a whisk until combined. In a thin stream, add half of the eggs to the soup, gently breaking them up with the whisk, then repeat with the remaining eggs. (You don’t want to scramble the eggs here, but just break up the eggs into strands.) Cover and cook for 2 minutes, until the eggs set. Divide among bowls and garnish each with cilantro leaves and a sprinkling of Aleppo pepper, if you like. Serve hot with bread on the side.
Tip
- Dried and fresh fenugreek leaves can be found at Middle Eastern and South Asian markets and online.
Private Notes
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Cooking Notes
Margaret
What can I substitute if I don’t have access to fenugreek leaves?
Candie
Other useful replacements include masala curry powder, curry powder, fennel seeds, or celery seeds. Mustard greens, celery leaves, or kale are good options if you need to replace fenugreek leaves.
Padmaja Patkar
Dried fenugreek is available at any Indian grocery store. Its called "kasuri methi".
Anne
Note: fenugreek leaves, not ground fenugreek powder.
dimmerswitch
For cooks looking for things like fenugreek leaves or aleppo pepper, a good source for easy to access order on line and quick ship fulfillment with top notch products is The Spice House. I was 'introduced' to them by Mark Bittman, who has been a long time contributor to NYT and once a columnist. https://www.thespicehouse.com/products/fenugreek-leaves-dried?gclid=CjwKCAiAxJSPBhAoEiwAeO_fP1vgR0EI6qgHBV6pXq6XhWW1vtWO_O8NRJ09i5lGTgDT5gseP4z8bxoCNpUQAvD_BwE
Jessie
Made without the fenugreek, and I replaced the Aleppo pepper powder with a mix of chili flakes and paprika. Next time I will use chicken broth instead of water, and maybe add baby spinach at the end. This is a pretty great soup, quite filling. A keeper!
slc
I made this without the fenugreek and it was still delicious. used half broth and half water, and I didn’t think the full liquid amount was necessary. I also did a few pulses with an immersion blender prior to adding the eggs. Definitely squeeze lemon in and the end and add a bunch of fresh cilantro.
Brandon
It was so-so. NYT needs to give substitutes for folks who can’t drop everything and hunt for allepo peppers or fenugreek.
Melissa
I'm single so I'm just going to add the egg to individual servings before I eat. Most of it will go in my freezer without the egg.
Leslie
You can find fenugreek leaves at your local Indian/Asian grocery, often by its Hindi name, kasuri methi.
Astrid
You can order fenugreek leaves from Christopher Kimball's Milk Street Store, or from amazon.
Juliette
A teaspoon of garam masala worked well in place of the fenugreek leaves, and I put a sweet potato - it was one of the best soups of my life!
caniam
I made this tonight and it was delicious. I used lettuce leaves in place of the fenugreek leaves, and lots of cilantro. I finished it with a squeeze of lemon. Really delightful, easy, warm and rich but not heavy.
Katherine P
This obviously devegetarianizes matters but I used chicken broth and it was delicious. Also didn’t have Aleppo pepper so used hot Spanish paprika. Very good, will make again!
Bill
Methi is dried fenugreek leaves.
Rhea
We LOVED it! I just wish I had used all 6 cups of water. More broth was better. NOTES: - Forgot to use the tomato paste (I'm sure it would have been great, but still excellent without) - Added a tsp of garam masala - Used water to cook the lentils - Added a touch of sugar to the egg (tomato paste would have probably took care of that!)
bjoshi
This is one of my most favorite lentil soup recipe. Thankfully I can always find all the ingredients in my pantry so that reduces the challenge. It comes out perfect and my family loves it too. Thank you Naz!
KT
Had this at a friend's and begged for the recipe. I used a little more spices, a little more potatoes (okay to not peel if you scrub), a little more lentils, and extra cup of water (next time will use extra 1.5 cups). For the fenugreek I subbed "sabzi polo" a herb mix you can find in Middle Eastern markets (one brad is Sadaf). The mix includes dried cilantro, fenugreek, parsley, dill, and leek leaves, and works marvelously in this soup (and many other Moroccan-style soups). SO good.
Christian
Yummy! And even in eastern Germany we found a store that sold those fenugreek leaves!
RJ
Really tasty, but watch the salt.
Terry
I added extra potatoes and eggs the 2nd time around, absolute perfection!
luz
What other spice can I use instead of turmeric?
Lisa
We make this all the time, but drop the egg and add more potatoes. In my experience the egg absorbed the other delicious flavors and lessened the dish. Bonus, it becomes 100% plant based!
puff pastry
Used paprika, curry powder, and brown mustard instead of turmeric, and turned out great
kassie
One of kids refuses anything remotely spicy, so I just used paprika in place of Aleppo and it was still tasty.
SMJ
I liked this, but my husband was indifferent. I couldn't find fenugreek leaves, so I tried other users' suggestions of a little maple syrup and lemon juice. I'd like to try it again with the real thing. I'd reduce the amount of water next time, too, but that's just our preference for thicker soups.
Amy
I couldn’t find Aleppo powder so I subbed a teaspoon or so of harissa and some paprika. I also added half a lemon. it was great.
Kohli
Delicious and easy to make Used only 1 egg.Small strainer came in handy for making thin stream of beaten egg
Laura
Cooked it with 2/3 veggie stock and 1/3 water
Eliza
Has anyone ever doubled this recipe? Wondering about adding two times the amount of spice… or should I start with less? Also… Not sure I would add six eggs. I read somewhere that when it comes to spice in a recipe, you should start with 1.5 instead of twice the amount.
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