1 c. lentils, cleaned
3 c. beef stock
2 tbsp. parsley
1 lg. onion, chopped
3 tbsp. butter
3 c. tomato juice
Red pepper to taste
Salt and pepper to taste

Combine lentils, beef stock and parsley. Cover and cook for thirty minutes until lentils are tender.

Saute onions in butter until onions are golden. Combine onions with lentils in beef stock. Add tomato juice and red pepper. Cover and simmer for 30 minutes. Add in additional stock or juice to taste. Salt and pepper to taste.