2 medium sized Onions, 1 chopped and the other sliced very thin
1 carton of Mushrooms, halved
1 carton of Stock or Broth
4 cups of Water
In large pot, saute chopped onions and halved mushrooms in olive oil, season with salt. Once tender, add the lentils, broth and water. Bring to a boil. Cover and simmer for 20 minutes. Stir when needed.
Soup is done when some of the liquid has been absorbed by the lentils but they are not too mushy. Garnish soup with the crispy onions and sour cream if you like.