Turkish Red Lentil Soup with Pepper Oil

Christian

1 diced medium yellow onion

1 grated garlic clove

1 Tablespoon tomato paste

2 Tablespoons paprika

½ teaspoon ground cumin

1 cup red lentils

1 Tablespoons long-grain white rice

¼ teaspoon red pepper flakes

chopped fresh mint leaves

lemon wedges

Melt 3 Tablespoons butter over medium, add the yellow onion and cook about five minutes, until softened. Add the garlic clove and cook for 30 seconds. Add tomato paste, 1 T paprika, and cumin, and cook for 1 minute.

Add the lentils, rice, 5 Cups water, and 2 teaspoons kosher salt. Bring to a boil, then cover and simmer until the lentils and rice are tender, about 30 minutes.

Meanwhile, in a small skillet over medium, heat 3 Tablespoons extra olive oil. Add remaining 1T paprika and ¼ t red pepper flakes and cook for a short while.

Serve the soup with the chopped fresh mint leaves and lemon wedges. Drizzle with the oil.

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