Turkish Red Lentil Soup with Urfa-Biber Mint Sizzle

Turkish Red Lentil Soup with Urfa-Biber Mint Sizzle
(adapted from Paula Wolfert’s The Slow Mediterranean Kitchen: Recipes for the Passionate Cook)
1 C red lentils
5 tbsp butter
2 cloves garlic, minced
A few curry leaves
2 tbsp rice
6 C water
1 1/2 tbsp tomato paste
1 onion, chopped
1 lb. chicken breast, cut into bite-sized chunks
2 tbsp flour
2 C chicken stock
Stale bread for croutons
2 tsp urfa-biber
1 tsp spearmint

Rinse the lentils.

In 1 tbsp butter, saute the garlic and curry leaves. Add the lentils and rice. Stir to coat, then add 6 C water and the tomato paste and simmer, covered, for 45 minutes.

Lightly brown the onion in a scant tbsp butter. Remove them from the pan and set aside, then sear the chicken until lovely and brown on all sides.

Make a roux of 2 tbsp flour with 2 tbsp butter. Slowly (this is important) add 2 C chicken stock. Add roux/stock to the rest of the soup and whisk until smooth.

Stir in the onions and chicken.

Cut the stale bread into cubes and fry in a bit of olive oil with salt and pepper in a pan, stirring occasionally, until they become croutons. You want at least 2 C croutons, really.

Make the sizzle by melting 1 tbsp butter, then stirring in the urfa-biber and spearmint. (You can substitute any other ground chili if need be; it will change the flavor of the soup, but probably in an interesting and pleasant way.)

Swirl in a bit of the sizzle and thrown in some croutons when serving.

I didn't bother with the croutons, omitted the mint and chicken, and cut the water in half to thicken up the soup.

I started sauteeing the onions and then started the lentils, tomatoes, water in the pressure cooker. Then did the roux, cleaned out the pan, and made a tadka of the garlic, curry leaves, and urfa pepper.

http://habeasbrulee.com/2007/04/16/turkish-red-lentil-soup-with-urfa-biber-mint-sizzle/