Ingredients
4 T unsalted butter
1/2 C grated onion
1 garlic clove, minced
6 C water
2 C chicken or beef stock
1 C red lentils
2 T arborio rice
1 1/2 T tomato paste
Salt and freshly ground pepper
4 slices peasant bread, cut into 1/2 inch cubes
2 T flour
2 tsp. crushed red pepper
1 tsp dried mint
Preparation
Melt 1 T butter in a medium saucepan. Add the onion and garlic and cook over moderate heat, stirring, until softened, about 5 minutes. Add the water, stock, red lentils, rice and tomato paste, cover and bring to a boil. Skim the soup, then cover and cook over moderately low heat, stirring occasionally, until the lentils have dissolved, about 45 minutes. Pass the soup through the fine disk of a food mill, season with salt and pepper. Return the soup to the saucepan and bring to a simmer over low heat.
Meanwhile, preheat the oven to 375 F. Spread the bread on a baking sheet and toast until golden and crisp, 8 minutes.
In a small skillet, melt 2 T of the butter. Stir in the flour and cook over moderate heat, whisking constantly, until a smooth brown roux forms. Gradually whisk the roux into the soup and simmer for 5 minutes. Wipe out the skillet.
Working over the small skillet, rub the crushed red pepper and mint through a fine sieve. Add the remaining 1 T of butter to the small skillet and heat just until sizzling. Ladle the soup into bowls and drizzle with the sizzling butter. Sprinkle with the croutons and serve.
