Mom gave me this recipe years ago. It is perfect for a cold fall or winter evening, either as an appetizer or served together with bread as a main dish.
2 onions, chopped
4 tablespoons olive oil
2 cups red lentils
salt and pepper, to taste
4 cups chicken broth
2 tablespoons flour
1 egg
1 cup milk (or soymilk)
Warm 2 tablespoons oil, sauté onion for 5 minutes. Add red lentils and 4 cups of water. Cook over medium heat for 30 minutes, stirring occasionally. Add salt, pepper, and 4 cups of broth. Bring to a boil and cook for 2 minutes. Take off of heat and puree with a blender or food processor. In a saucepan, put 2 tablespoons olive oil. Add flour. Cook over medium heat, stirring constantly for 2 to 5 minutes. Remove from heat and in a little bowl beat egg and milk. A little at a time, add the egg and milk mixture to the flour mixture, constantly whisking. Pour a little at a time into soup and whisk (this will thicken the soup). Warm up and serve.
