Soak the gorgod overnight in a pan with water to cover.
The next day rinse and add fresh water to cover.
Bring to boil over high heat.
Reduce heat, cover and simmer for about thirty minutes.
Then add the lentils, onions and cook 20 minutes more or until the grains are tender.
Add the tarragon, red pepper and salt.
Cook ten minutes longer.
Heat the oil in a skillet and pour over the soup.
Add more water if necessary.
This soup is nice to serve in winter with sandwiches.