A comforting and flavorful soup perfect for chilly evenings.
Heat the olive oil in a saucepan over medium heat.
Using a good quality olive oil enhances the overall flavor of the soup.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir frequently to prevent the onion from burning.
Stir in the diced tomatoes and lemon pepper, cooking for another 5 minutes.
Allow the tomatoes to soften and release their juices.
Add the red lentils and chicken stock, then bring to a boil.
Rinse the lentils beforehand to remove any debris.
Reduce the heat and simmer for 30 minutes, stirring occasionally.
Check the lentils for doneness; they should be soft but not mushy.
Garnish with fresh chives before serving.
Chop the chives finely for a more even distribution.
