A Turkish Staple

"Mer-chuh-MEK- CHOR-bah-suh"/Red Lentil Soup

In large soup pot, saute' in 1 T. oil:

2 medium onions, finely chopped

When onions are soft, add:

1/2 lb. red lentils, rinsed

Stir several minutes.

Add:

2qt. beef or chicken stock

1 t. paprika

1 bay leaf

1 t. salt

1/8 t. pepper

1 t. dried mint, crushed

1/2 t. dried parsley (optional)

1-2 T. tomato paste (optional)

Bring to a boil.  Simmer until lentils are very soft, about 35 mins.  Soup may be pureed, if desired, or served as is. For extra flavor, put one squeeze of lemon and a pinch of dried red pepper flakes into each bowl.  

Eli loves this stuff...