Turkish Red Lentil Soup

• 1 cup red lentil,
• 1/2 cup rice,
• 1 med. size potato, peeled and cut in chunks
• 1 med. size onion, peeled and cut in chunks
• 1 carrot, peeled and cut in chunks
• chicken or beef broth,
• 1-2 tablespoons unsalted butter (or vegetable oil, olive oil)
• salt and pepper to taste.

1. Put lentils and rice in deep pan and wash 1-2 times. Add potato+onion+carrot chunks. Add butter, salt and pepper. Add water (or chicken broth or beef broth) that will cover 1" above the ingredients and boil until all are tender. Do not put the lid on or it will boil over. While boiling skim the froth appears on the surface. Take the pan off from the heat, wait 3-5 minutes until cools down. Mix the cooked soup with hand blender for 2-3 minutes until it is creamy. For more creamy taste add a cup of milk.
2. Worm it up before serving.
3. P.S. If you don't want to use blender just grade potato, onion and carrot. Put rest of the ingredients and cook accordingly. There you have a hearty soup.
4. You can adjust all ingredients in this soup. More lentil will make the soup thicker.

red lentil, rice, potato, onion, carrot, chicken, unsalted butter, salt

Taken from www.epicurious.com/recipes/member/views/turkish-red-lentil-soup-1238964 (may not work)