Palouse Red Lentil Mint Soup
|Unsalted butter||1⁄4 Cup (4 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Tomato paste||1 Tablespoon|
|Chicken stock||7 Cup (112 tbs)|
|Red lentils||1 Cup (16 tbs)|
|All purpose flour||2 Tablespoon|
|Dried mint/1/2 cup minced fresh mint||1⁄4 Cup (4 tbs)|
|Dried red pepper flakes||1⁄4 Teaspoon|
HEAT 2 TABLESPOONS of the butter in a large pot, add the onion, and saute over medium heat until tender, 3 to 5 minutes.
Stir in the tomato paste.
Add the chicken stock and lentils, cover, and simmer until the lentils are tender, about 20 minutes.
Remove from the heat and let cool for a few minutes.
Working in batches, puree the mixture in a food processor or blender until just smooth.
Set aside in a large bowl.
MELT THE REMAINING 2 tablespoons butter in the same pot over medium heat, add the flour, and whisk until the flour begins to turn golden, about 2 minutes.
Gradually whisk in the lentil mixture and bring to a gentle simmer.
Stir in the mint and red pepper flakes, with salt to taste, and simmer 1 to 2 minutes longer.
Ladle the soup into individual bowls, garnish with croutons, if you like, and serve immediately.