Fry the onion until golden brown in the olive oil, and then add stock and lentils and a touch of seasoning. Cook until the lentils are soft, and then sieve or liquidize, and add more seasoning to taste as you reheat the soup before serving.
To add some crunch to the soup, scatter on some croûtons, crisp bacon bits or duck skin, as you like.
© 2000 Frances Bissell. All rights reserved.