Red Lentil Soup
(Kirmizi Mercimek Corbasi)
1 cup red lentils, washed and drained
1 onion, chopped
1 small carrot, chopped
1 small yellow potato, peeled, cut in medium pieces
1 tbsp canned crushed tomatoes
1 tsp red pepper paste
1 cubes beef bouillon
3 cups water
Red Pepper Sauce:
1 tbsp butter
Place all the main ingredients in a medium size pot. Cook for about 20 minutes on medium-low heat. Then mix thoroughly using a blender. If necessary (too thick), add more hot water. Pour into soup bowls using a ladle.
Melt the butter in a small pan and add in the peppers. When it starts bubbling, pour over the soup. Serve Red Lentil Soup while still hot with fresh bread. Add a few drops of lemon juice to taste.
* This is a vegetarian dish (don't use the bouillon).