- In a large pot, brown the onion and mushrooms with the pepper flakes in the oil. Season with salt and pepper.
- Add the garlic and cook for 1 minute. Add the broth, lentils and anise pod. Bring to a boil, cover and simmer for about 45 minutes or until the lentils are tender.
- Add the meat, tomato and parsley. Heat through and adjust the seasoning.
You can cook this soup in advance. Freezes well.