45 ml (3 tsp)	Olive Oil
125 ml (1/2 cup)	Onions, chopped
2	Cloves Garlic, minced
1	Carrot, diced
250 ml (1 cup)	Red Lentils, washed and drained
8 ml (1 1/2 tsp)	Paprika
30 ml (2 tbsp)	Tomato Paste
1 1/2 l (6 cups)	Vegetable Stock
250 ml (1 cup)	Half and Half Cream
	Salt and Fresh Ground Black Pepper
2	Slices of Thick Sliced Bread, crusts removed
45 ml (3 tsp)	Fresh Mint, chopped (15 ml (1tbsp) if dried)

 

To Make Filling

In saucepan warm olive oil over moderate heat. Add onions lentil and chopped carrots. Cook stirring occasionally about 5 minutes. Add paprika and tomato paste and stir well. Reduce heat and gradually add stock stirring constantly. Simmer, uncovered until lentils are soft. Puree until smooth, add cream, or lemon juice, salt and pepper. Add mint. Toast bread and cut into cubes. Pour soup into bowls and garnish with croutons.

 

There are many variations on Turkish Red Lentil soup. Some are made with the dairy and some use lemon juice. Yogurt or sour cream may replace the cream also. Green lentils can be substituted. Fresh basil may replace the mint.

 

Meat option:

I sometimes use short ribs as the base for this soup. If you'd like to do this, to make it kosher use some fresh lemon to taste rather than half and half cream. Cover ribs with salted water and bay leaves. Bring to a boil, reduce heat and simmer for 3 hours. Strain, use broth as the stock and pull off all the tender meat from the bones and add to soup at the very end. if making it with meat.