Wash the lentils under running water till the water runs clean.

Then boil the lentils and onion together in water and salt for 15-20min till they become tender.

While boiling skim off any scum from the top.

Once the lentils are cooked in a frying pan heat the butter and flour together and cook for 2 minutes till you get a lumpy mixture. Then slowly add the 100ml of chicken/beef stock or water and whisk till you get a smooth paste.

Then add that flour, butter and stock paste to the soup.

Then just use your blender or immersion blender and blend the soup.

Strain for a smoother texture.

Now just add the pepper and taste the soup for seasoning. If your soup is too thick you can add a bit of water, if it's too thin then cook it down a bit more.

Serve with some chili butter on top, toasted pine nuts or just as is.