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Red Lentil Soup

Turkish Red Lentil Soup

1 medium onion, chopped
1 carrot, chopped
1 tomato, chopped
1 tbsp tomato paste
1 tbsp fresh mint, chopped
2 tsp dried mint
1 1/2 cups red lentils, cleaned and rinsed
4 cups unsalted chicken stock
4 cups water
1 tbsp olive oil
1 tbsp butter
2 tsp salt

Melt the olive oil and butter in a large pot over medium heat.Toss in the onions and carrots and cook until the onions are translucent, about five minutes. Add the tomato paste and stir to incorporate. Next, add the tomatoes, fresh and dried mint, lentils, chicken stock, water, and salt. Bring to a boil, then cover and reduce the heat to medium. Simmer for about 15-2o minutes until the lentils have broken apart. Blend for a few minutes with an immersion blender until smooth. Salt to taste. Serve with bread and a sliver of lemon to squeeze on top. Garnish it with crushed mint if you so desire.

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