2/3 cup butter
2 Tbsp olive oil
1 lb red small lentils
1 large onion, chopped 
3 pints water, adding more as needed
1 cup grated carrot
salt to taste
pepper to taste
1/4 cup chopped flat leaf parsley, to add at end of cooking

Serve soup with separate bowls of condiments of chopped cilantro, chopped green onion, pita crips or croutons and sour cream or plain yogurt for each guest to choose.

1.  In a large saucepan, or pressure cooker, saute onions in butter and 
     olive oil in a pan until they are golden brown. 

2.   Clean lentils from any small stones or other particles, then rinse in 
      cold water.  Pour lentils in pot with the onions and butter. 

2.  Add water, grated carrots and salt.  Cook over high heat until it boils.  
     Lower heat, add more water as needed and simmer until tender, 
     about 30 minutes.   If using pressure cooker, cover, bring to boil, 
     lower heat and cook for about 15 minutes.  Adjust seasoning if needed.

3.   Serve piping hot in individual bowls with crisp toasted pita chips and  
      some chopped parsley or chopped cilantro.  This soup also tastes 
      great when some lemon juice is added right before serving time.  
      Just add about 1/2 cup of fresh lemon juice.  Also, try it topped with 
      chopped green onions right at serving time.   Enjoy this very delicious 
      and healthy soup.