1 1/2 cup red lentils
8 cups vegetable stock
2 middle sized onions
2 Tbs butter
1/2 Tbs flour
1 cup milk
3 egg yolks
1 Tbs salt
1/2 tsp black pepper
6 slices of bread
2 Tbs oil

Wash the lentils. Put them in vegetable stock and 1 cup of water. Cook for 35-40 minutes until they are tender. Pass them through a sieve. 2- Melt the butter in another saucepan. Add chopped onions and fry them lightly for 7-8 minutes. Add flour.

Brown for 1 more minute. Add them to the meat stock with the lentil puree. Add slat and pepper and let simmer. 3- Beat the egg yolks with cold milk. Add to the boiling soup, mix well. Turn the heat off as soon as it starts boiling.

Serve with bread cubes fried in oil.

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