Mercimek Çorbası

1 large chopped onion

1 large carrot

1 mug of red split lentils

6 mugs of chicken stock (you can use water with a stock cube, but the really delicious taste is only achieved using long boiled chicken stock. A perfect stock can be made from the leftover bones and skin of a Sunday roast chicken, boiled with an onion and a carrot!)

Large knob of butter (don’t skimp and don’t use margarine!)

Salt, pepper and cumin to season

Directions at petersommer.com

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