Instructions: Saute the onions in 4 tablespoons of butter in a large saucepan until they are golden brown. Add the stock, bring to a boil, add the lentils and rice, and cook until soft - about 45 minutes. At this point you can stop and store the soup as long as overnight.

When ready to serve, bring the soup to a simmer. Beat the egg yolks into the milk and stir into the simmering soup for a few minutes. Remove from heat.

To serve, melt the 2 tablespoons of butter in a small pan, add the mint leaves, and stir for a few seconds. Add the hot pepper and cook til bubbly. Stir immediately into the hot soup. Ladle into bowls and garnish each portion with a sprinkling of crushed mint.

Serve hot to 6 to 8 people.

Comments: This rich Turkish soup sticks to the ribs and makes a great winter lunch.

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