Turkish Red Lentil Soup
 
3 Tbsp  unsalted butter
1-1/2 cup  chopped onions
1   carrot, chopped (optional)
1 cup  red lentils, washed and drained
1-1/2 tsp  paprika
2 Tbsp  tomato paste (optional)
6 cup  chicken stock or water
1 cup  milk (optional); if no milk, add fresh lemon juice to taste
  salt and freshly ground black pepper
  ground red pepper to taste
2 slice  bread, about 1/2 inch thick, crusts removed
3 Tbsp  chopped fresh mint or 1 tablespoon crumbled dried mint
 
in a medium saucepan, melt butter over moderate heat. add onions, 
lentils, and carrots. cook, stirring occasionally, about 5 minutes. 
add paprika and tomato paste and stir well to mix. reduce heat to low 
and cook for a few minutes. gradually add stock or water, stirring 
constantly. simmer, uncovered, until lentils are very soft, about 30 
minutes. 
transfer to blender or food processor and puree until smooth. return 
to saucepan and add milk or lemon juice, salt, pepper, and red pepper. 
simmer over low heat until heated through. 
toast bread until crisp and golden on both sides, then cut into cubes. 
or first cut bread into cubes and then saute in butter until golden. 
ladle into individual bowls. sprinkle with mint and croutons. 
 
serves 6. 
 
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http://www.sudairy.com/mer/recipes.html 
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(ID: 11791) Mirror: rec.food.recipes: Wed, Jul 16, 2003


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