Turkish Red Lentil Soup

• 4 T unsalted butter
• 1/2 C grated onion
• 1 garlic clove, minced
• 6 C water
• 2 C chicken or beef stock
• 1 C red lentils
• 2 T arborio rice
• 1 1/2 T tomato paste
• Salt and freshly ground pepper
• 4 slices peasant bread, cut into 1/2 inch cubes
• 2 T flour
• 2 tsp. crushed red pepper
• 1 tsp dried mint

1. Melt 1 T butter in a medium saucepan. Add the onion and garlic and cook over moderate heat, stirring, until softened, about 5 minutes. Add the water, stock, red lentils, rice and tomato paste, cover and bring to a boil. Skim the soup, then cover and cook over moderately low heat, stirring occasionally, until the lentils have dissolved, about 45 minutes. Pass the soup through the fine disk of a food mill, season with salt and pepper. Return the soup to the saucepan and bring to a simmer over low heat.
2. Meanwhile, preheat the oven to 375 F. Spread the bread on a baking sheet and toast until golden and crisp, 8 minutes.
3. In a small skillet, melt 2 T of the butter. Stir in the flour and cook over moderate heat, whisking constantly, until a smooth brown roux forms. Gradually whisk the roux into the soup and simmer for 5 minutes. Wipe out the skillet.
4. Working over the small skillet, rub the crushed red pepper and mint through a fine sieve. Add the remaining 1 T of butter to the small skillet and heat just until sizzling. Ladle the soup into bowls and drizzle with the sizzling butter. Sprinkle with the croutons and serve.

t, onion, garlic, water, chicken, red lentils, t, tomato paste, salt, bread, t, red pepper, mint

Taken from www.epicurious.com/recipes/member/views/turkish-red-lentil-soup-52534311 (may not work)