1 c. dried lentils
2 tbsp. chopped fresh parsley
1 lg. onion, chopped fine
Dash ground red pepper
3 c. beef stock
3 tbsp. butter
3 c. tomato juice
Salt and pepper to taste
Additional stock OR
Tomato juice (optional)

Combine lentils, stock, and parsley in saucepan. Cover and cook until lentils are tender, about 30 minutes. Melt butter and saute onion until tender.

Combine with lentils, stock, tomato juice, and red pepper. Cover and simmer 30 minutes. If too thick, thin with stock or juice. Adjust seasonings to taste.