Simple and delicious, and Connor’s favorite since 1998. ♥ We always serve this hearty soup with “Daddy’s Bread“.
1 onion, chopped fine
1 T butter
1 1/2 c lentils
4 c water or vegetable or chicken stock
1 – 2 t lemon juice
salt and pepper to taste
Melt butter in a soup pot over medium heat, add onion and saute until soft but not browned. Add lentils and cook for a few minutes, then add the water or stock. Bring to a boil, then lower heat, partially over and simmer gently for 20 minutes, until the lentils are tender.
Beat or mash the soup to break up the lentils for a creamier texture. Add lemon juice and seasonings and serve hot.
Adapted from “Golden Lentil Soup” page 134 in The Complete Vegetarian Cuisine by Rose Elliot.