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1
Melt 1 T butter in a medium saucepan. Add the onion and garlic and cook over moderate heat, stirring, until softened, about 5 minutes. Add the water, stock, red lentils, rice and tomato paste, cover and bring to a boil. Skim the soup, then cover and cook over moderately low heat, stirring occasionally, until the lentils have dissolved, about 45 minutes. Pass the soup through the fine disk of a food mill, season with salt and pepper. Return the soup to the saucepan and bring to a simmer over low heat.
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2
Meanwhile, preheat the oven to 375 F. Spread the bread on a baking sheet and toast until golden and crisp, 8 minutes.
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3
In a small skillet, melt 2 T of the butter. Stir in the flour and cook over moderate heat, whisking constantly, until a smooth brown roux forms. Gradually whisk the roux into the soup and simmer for 5 minutes. Wipe out the skillet.
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4
Working over the small skillet, rub the crushed red pepper and mint through a fine sieve. Add the remaining 1 T of butter to the small skillet and heat just until sizzling. Ladle the soup into bowls and drizzle with the sizzling butter. Sprinkle with the croutons and serve.
