From the Kitchen of:  Bonnie
Source:  Reader's Digest

 

1	medium	red onion, chopped
		juice of three lemons
1	tbsp.	lemon zest
1	cup	finely chopped fresh parsley
1/2	tsp.	dried basil
1/2	tsp.	dried tarragon (optional)
1	tsp.	black pepper
1/2	tsp.	salt
1		bay leaf
6	cups	vegetable stock
1/2	cup	dry white wine (optional)
2	cups	cooked lentils
1	tsp.	brown sugar

In a large soup pot, combine the onion, lemon juice, lemon zest, half of the parsley, basil, tarragon, pepper, salt, bay leaf, stock, and wine.
Bring to a boil; reduce heat and simmer 10 minutes.
Add lentils and sugar.
Simmer another 5 minutes.
Remove bay leaf and garnish with the remaining parsley before serving.