Turkish Red Lentil Soup

• 3 tablespoons Butter
• 1 cup Onion, Medium diced
• 1 clove Garlic, Grated
• 1 tablespoon Tomato paste
• 1 tablespoon Sweet paprika
• 1/2 teaspoon Cumin, ground
• 1 cup Red lentils
• 2 tablespoons Rice, long grain
• 5 cups Water
• 1-2 teaspoons Kosher salt
• 3 tablespoons Olive oil
• 2 teaspoons Aleppo pepper

1. In a large saucepan over medium heat, melt butter and heat until it stops foaming. Add onion and cook gently until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, 30 seconds.
2. Add tomato paste, papika and cumin and saute 1 minute.
3. Add lentils, rice, 1-2 t salt and water, bring to a boil, then lower heat and simmer until softened and broken down, about 30 minutes. Taste and adjust salt.
4. Meanwhile, in a skillet heat olive oil, swirling to coat pan. Add Aleppo Pepper and stir, heating until a few bubbles appear and oil turns bright red. Remove from heat.
5. Serve in bowls with a swirl of pepper oil on top. Garnish with mint and lemon wedges.

butter, onion, clove garlic, tomato paste, sweet paprika, cumin, red lentils, rice, water, kosher salt, olive oil, pepper

Taken from www.epicurious.com/recipes/member/views/turkish-red-lentil-soup-5c44c0b745ff5d0998140b1f (may not work)