Red Lentil Soup

(Kirmizi Mercimek Corbasi)

1 cup red lentils, washed and drained
1 onion, chopped
1 small carrot, chopped
1 1/2 cubes beef bouillon
3 cups water

Garnish:
1 tbsp butter
Red pepper
Cayenne pepper

Place all the main ingredients in a medium-sized pot. Cook for about 20 minutes on medium-low heat. Then mix thorougly 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).