2 1/2 cups dried red lentils (rinsed)
1 red pepper (seeded and cored)
1 medium red tomato (cored)
1/2 white onion
1 boullion cube
1 palmful of dried saffron flower (much cheaper and milder than just the saffron threads)
1 tablespoon olive oil
1 tablespoon beet powder (optional)
Over medium heat, melt butter in a medium-sized pot. Place the onion, tomato, & pepper into the food processor, and turn it on. Let the vegetables get chopped very fine until nearly smooth. Add the vegetables to the butter and cook until most of the moisture is absorbed. Add the lentils, the boullion, the saffron flower, and enough water to cover by about 1/2 an inch. Bring to a boil and then cover and simmer for about 20 minutes. The red lentils cook that fast.
I blended mine, but you could leave the lentils whole if you'd like. I made a simple chimichurri by blending the juice of 1/2 a lemon, two cloves of garlic, and a few handfuls of fresh parsley with some olive oil that I served on top. The soup went perfectly with sausage and potato empanadas.