Ezo Gelin Soup

(Turkish Wedding Soup). Serves 8. Rinse and drain lentils in cold water. Put them in a large pot of water, bring to boil, and cook for one minute. Drain lentils and return them to pot. Add the 8C. water and cook until the lentils are very soft and disintegrating (about 15 minutes, more or less). Remove from heat and set aside. In a lg. saucepan melt 2T. of the butter over medium low heat and saute onions and garlic with cayenne, paprika, & coriander until onions are soft but not browned. Add tomatoes and tomato paste & continue to cook for 20 minutes. Shortly before serving, add the lentils and the water they were cooked in, salt, and lemon juice. Bring to a boil, redice heat, and cook 15 minutes. Taste and adjust seasonings. Melt the remaining 4 T. butter with the mint. Dribble some mint butter over individual servings(OR mix it in the soup pot, your preference). Accompany with good crusty bread.