Turkish Red Lentil Soup - {Ezo Gelin Corbasi}

Recipe Ingredients

1 cup	237ml	Red lentils - washed, and
		Picked over
2 tablespoons	30ml	Raw rice
8 cups	1896ml	Vegetable or beef stock
2		Onions - finely minced
4 tablespoons	60ml	Butter
4		Egg yolks
1 cup	237ml	Milk
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Dried mint leaves - crumbled
1/8 teaspoon	0.6ml	Cayenne pepper or red pepper flakes

Recipe Instructions

Saute the onions in 4 tablespoons of butter in a large saucepan until they are golden brown. Add the stock, bring to a boil, add the lentils and rice, and cook until soft -- about 45 minutes. At this point you can stop and store the soup as long as overnight.

When ready to serve, bring the soup to a simmer. Beat the egg yolks into the milk and stir into the simmering soup for a few minutes. Remove from heat.

To serve, melt the 2 tablespoons of butter in a small pan, add the mint leaves, and stir for a few seconds. Add the hot pepper and cook til bubbly. Stir immediately into the hot soup. Ladle into bowls and garnish each portion with a sprinkling of crushed mint.

Serve hot to 6 to 8 people.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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