(Yesil Mercimek Corbasi)

3/4 cup green lentils, soak in water overnight (don't boil or it will lose vitamins)
1 medium size onion, chopped
2 tbsp butter
2 tbsp flour
2-3 cup hot water
1 tsp cumin
1 tsp salt

Garnish:
1 garlic clove, smashed with salt
4-5 tbsp wine vinegar with raspberry juice, or another type of vinegar

Sautee the onion with butter for 4-5 minutes in a medium-sized pot. Then add the flour, stir and cook for another 2-3 minutes. Pour in the hot water slowly, stirring constantly. Make sure the flour doesn't clump. Add in the washed and drained lentils, salt and cumin. Cook until the lentils are soft on medium heat. Stir occasionally. Taste it along the way and if necessary, add more salt or water. Pour the soup into your soup bowls with a ladle.

Mix the garnish ingredients in a small bowl. Pour 1 tbsp of the garnish in each soup bowl.

4-5 servings.