Mary, my favorite lentil soup recipe is from Egypt. 6 cups water (it tastes better than using stock), a medium chopped onion, 1 1/2 cup lentils, cooked for 45 minutes, then add 1/2 teaspoon cumin, a little salt, grind of black pepper to taste, and a tablespoon of lemon juice. It really is delicious and is good for you (I try to get lots of oats and beans for the cholesterol lowering properties).