Categories: Lentils, Main Dish, Soup

Ingredients

• 1 large white onion , diced
• 3 -4 large garlic cloves , minced
• 2 tablespoons dried basil
• 2 teaspoons dried oregano
• 2 cups dried lentils , washed
• 1 (15 ounce) can diced tomatoes
• water or chicken stock
• 1 -2 teaspoon brown sugar
• 1 tablespoon red wine vinegar
• 1 carrot , diced (optional)
• salt and pepper , to taste
• 1 cup sour cream

Directions

1. In a large soup pot, saute the onions on medium-low until soft.

2. Add the minced garlic and saute until fragrant, being careful not to brown it.

3. Add the dried lentils, basil and oregano and saute a little longer, until fragrant.

4. Stir in the can of diced tomatoes and add water or chicken stock to cover the beans about 1 or so inches, depending on how thick you want the soup.

5. Add brown sugar, red wine vinegar and carrot, if using.

6. Boil the soup until the lentils have softened to a satisfactory texture. Add water/stock if necessary.

7. Remove approximately 2 cups of soup and, using a handblender or foodprocessor, purify the soup. Add the sour cream to this mixture, stir until smooth and and return to main pot.

8. Salt and pepper to taste.

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