1 large onion
1 large clove garlic, crushed
125g split red lentils
1 1/2 pints stock or water
1 tbsp lemon juice
sea salt & freshly ground black pepper
Peel and chop the onion, then fry it in the butter in a large saucepan or pressure cooker pan for 5 minutes; add the garlic and lentils and stir for a minute, then pour in the stock or water.
Bring to the boil and simmer for 15 minutes or so or pressure cook at 15 lbs for 5 minutes, until lentils are cooked.
Liquidise, then add the lemon juice and sea salt and freshly ground black pepper to taste. You can make it thicker, if you prefer, by using 50-100g more lentils.
I think I'd prefer it with the extra lentils, I prefer thicker soups although lentil soup is always good!