Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Oil |
| 2 mediums | Onions -- finely chopped |
| ½ pounds | Red Lentils |
| 6 cups | Beef Stock -- or chicken |
| \N \N | Stock |
| 1 teaspoon | Paprika |
| 1 \N | Bay Leaf |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 1 teaspoon | Dried Mint |
| 1 teaspoon | Dried Parsley |
In a large soup pot, saute oil and onions. When onions are soft, add lentils. Stir several minutes. Add remaining ingredients. Bring to a boil. Simmer until lentils are very soft, about 35 minutes. Soup may be pureed.
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