Here is my own version:
1 cup green French lentils
1 tablespoon extra virgin olive oil
1 shallot, sliced
1 teaspoon salt
1 14-ounce can crushed tomatoes
1 cup water
cilantro, parsley or chives
1 egg per person
Bring 3 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside.
Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion and salt and saute until tender. Stir in the tomatoes, lentils, cumin and water and continue cooking for a few more minutes, letting the soup come back up to a simmer.
Meanwhile gently warm the cream and add the cilantro, parsley or chives.
Poach eggs in water.
Ladle the soup into bowls, and serve with poached egg and a dollop of the cream.
Serves 3 to 4 people
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