Turkish Soup

1 cup red lentils, washed and picked over 2 Tablespoons raw rice 8 cups vegetable or beef stock 2 onions, finely minced 4 Tablespoons butter 4 egg yolks 1 cup milk 2 Tablespoons butter 1 Tablespoon dried mint leaves, crumbled 1/8 teaspoon cayenne pepper or red pepper flakes 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.