MERCIMEK

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Yield 6-8 BOWLS

Number Of Ingredients 17

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1 CUP RED LENTILS (PICKED THROUGH FOR ROCKS AND DEBREE)
6 CUPS WATER
1 MEDIUM TO LARGE ONION CHOPPED
1 MEDIUM CAROT PEELED AND GRATED
2 CUBES CHICKEN OR VEGETABLE BOUILLON
SALT TO TASTE
SUAUCE (FOLLOWS)
LEMON SLICES, FOR SERVING
1 AND 1/2 TABLESPOON BUTTER
1 TABLESPOON FLOUR
1 TABLE SPOON TOMATO PASTE
1 CLOVE GLARIC, CRUSHED
1 TEASPOON DRIED MINT FLAKES
1/2 TEASPOON CRUSHED RED PEPPER FLAKES OR TO TASTE
SALT TO TAST
BLACK PEPPER, TO TASTE
2 CUPS WATER

Steps:

PLACE THE LENTILS IN A STRAINER AND RINSE UNDER COLD WATER TO REMOVE EXCESS STARCH. RINSE UNTIL THE WATER RUNS CLEAR. PUT THE LENTILS IN A LARGE POT; ADD 6 CUPS WATER, ONION, CARROT, BOUILLON CUBES AND A TOUCH OF SALT. BRING TO BOIL, AND SKIM OFF ANY SCUM THAT RISES TO THE TOP. SIMMER UNTIL LENTILS ARE VERY SOFT, ALOST FALLING APART, ABOUT 1 HOUR, OR MORE AS NEEDED _____________________________________ FOR SAUCE: IN A SEPARATE SAUCEPAN, HEAT THE BUTTER WHISK IN THE FLOUR AND STIR VIGOROUSLY FOR ABOUT 30 SECONDS. DO NOT ALLOW THE FLOUR TO BURN. ADD THE TOMATO PASTE, GARLIC,DRIED MINT, RED PEPPER FLAKES, SALT AND PEPPER. SAUTE THE MIXTURE FOR 2 TO 3 MINUTES, THEN STIR IN THE 2 CUPS WATER. ADD THIS MIXTURE TO THE LENTILS AND CONTINUE TO COOK, STIRRING, FOR SEVERAL MINUTES OVER MEDIUM HEAT. SERVE, GARNISHED WITH SLICES OF FRESH LEMON, TO BE SQUEEZED INTO THE SOUP.