Ingredients:

• 2 cups green lentils, uncooked
• 1 medium onion, whole and peeled
• 2 tbs. Flour
• 2 tbs. Butter
• 5 cups chicken, beef, vegetable stock or water
• salt to taste
• 3 tbs. Butter
• 2 tsp. Ground red pepper, mild or hot
• 2 tsp dried mint

In a large pot cover the lentils with water, cover and cook until the lentil resembles a thin puree. Remove from heat, and in batches, mash the lentil with a wooden spoon through a fine sieve. Set aside, discard the remaining pulp on the sieve. You can also use a blender as a faster and less labor intensive option.

In a pot, melt the butter, add the flour and stir constantly, until the mixture is smooth and bubbly , add the lentil puree and 5 cups of liquid stir constantly and bring to a boil, simmer for 5 minutes on medium-low heat. Remove from heat.

In a small pan, melt the butter, remove from the heat, add the pepper and mint. Pour the soup in a soup tureen or into individual bowls, drizzle with the butter mix and serve immediately.

Enjoy!