1 c. dried lentils
3 c. beef stock
2 tbsp. fresh chopped parsley
1 lg. onion, finely chopped
3 c. tomato juice
Dash of ground red pepper
Salt and freshly ground pepper
3 tbsp. butter
Additional juice or stock as desired

Wash and sort lentils. Combine with stock and parsley, cover and cook about 30 minutes, or until tender. Melt butter in small skillet over medium heat. Add onion and saute until tender. Stir into lentil mixture, add tomato juice and season. Cover and simmer until lentils are very tender. Add stock or juice if soup is too thick--adjust seasonings as desired. A few drops of Tabasco sauce is tasty if you like spicy flavors.