Velvet Red Lentil Soup

I messed up. Way too much pepper. The picture is low res but you can probably still see all the pieces of pepper. Bummer, because I was really looking forward to this but couldn't eat more than a few spoonfuls.

Yield: 8 servings

2 yellow onions, diced
2 cups red lentils
6 cups water
2-3 vegetable bouillon cubes
1 tablespoon black peppercorns
1 tablespoon oil (your choice what kind)
salt to taste

Sautee the onions in oil in a stock pot. When the onions are done, add the bouillion, water, peppercorns, salt, and lentils. Cover and cook until lentils are soft. Then ladle the soup into a blender or food processor and puree until smooth. This will give the soup its velvety texture. Serve hot.

From VegWeb.com