Turkish Lentil Soup
|Dried lentils||1 Cup (16 tbs)|
|Beef stock||3 Cup (48 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Butter||3 Tablespoon (3/8 Stick)|
|Onion||1 Large, finely chopped|
|Tomato juice||3 Cup (48 tbs)|
|Ground red pepper||1 Dash|
|Freshly ground pepper||To Taste|
Combine lentils, stock and parsley in medium saucepan.
Cover and cook until lentils are tender, about 30 minutes.
Stir occasionally Melt butter in large saucepan over medium heat.
Add onion and saute until golden.
Stir in lentils and stock, tomato juice and red pepper .
Cover and simmer 30 minutes.
If too thick, stir in additional stock or tomato juice.
Taste and adjust seasoning with salt, pepper and additional red pepper if necessary.