Moroccan Red Lentil Soup

YOU WILL NEED: 1 large onion, peeled & diced, 8-10 C vegetable stock, 3 T vegan butter or extra virgin olive wl4 cloves garlic minced. INSTRUCTIONS: Rinse red lentils & remove any debris or shriveled lentils. Melt vegan butter or olive oil in a medium stock pot over medium heat. Add onion, garlic & 1/4 tsp pepper. Sauté 3 minutes. Add contents of soup packet, rinsed lentils & stock. Optional: add 1/2 tsp kosher salt. Bring to boil, reduce heat to med-low, partially cover & simmer for 30 minutes Optional: Puree the soup with inversion blender or in small batches in a blender. Return to pot, bring to simmer. Add more water if too thin or Simmer to thicken. Leftovers freeze beautifully