Ingredients:

Black beluga lentils, onion, carrots, scallions, spices and herbs; Gluten-free.

Additions:

3 tablespoons butter
1 large sweet onion
6 cups canned beef broth
1/2 cup apple cider or apple juice
Optional:
8 ounces shredded Gruyere cheese, or 4 to 6 slices the size of soup bowl.
4 to 6 thick slices French bread, toasted or 2 cups croutons.

Cooking Directions:

Peel onion and cut into quarters, then cross cut quarters to form narrow semi-circle slices. In a 4 quart pot, melt butter and sauté slices of onion 10 minutes or to caramelize onions, add 1 teaspoon sugar and continue to cook to a golden brown an extra 20 minutes. Add soup mix and stir 30 seconds, add broth and apple cider or apple juice and bring to a simmer. Cover and cook on low about 25 minutes.

Ladle soup into 4 to 6 bowls. Soup may be served as is or with topping. For Chicago Bistro style topping, place a piece of toasted French bread or croutons on top of each bowl and cover with cheese. Place bowls on a cookie sheet, put under broiler about 2 minutes to melt and brown the cheese.

Inventive Soup Variations:

Start the recipe as above but add 1 to 2 pounds of beef stew meat and sauté with the onions. Add soup mix and only 4 cups broth. Cover and simmer on low about 1 1/2 hours until meat is tender. Cut up 2 large potatoes and add for 30 minutes of cooking time and serve a hearty winter stew.