Cook the lentils until lentils are very soft and falling apart; approximately 30 to 45 minutes. Start with 2 cups of water and add more water later if the soup is too thick.
Saute the onion in oil with 1/2 teaspoon salt in a medium heavy saucepan over medium heat, stirring occasionally, until softened.
Add garlic, bay leaf, marjoram and thyme, and cook, stirring, 1 minute more.
Add the onion mixture and seaweed to the lentils and cook for 20 minutes.
Discard the bay leaves, then purée mixture in a blender (use caution when blending hot liquids) and return to the pan.
Add the juice of a lemon; then season with Braggs seasoning and black pepper.
Now enjoy a delicious bowl of red lentil soup