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
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In a large soup pot, saute the onions on medium-low until soft.
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Add the minced garlic and saute until fragrant, being careful not to brown it.
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Add the dried lentils, basil and oregano and saute a little longer, until fragrant.
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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.
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Add brown sugar, red wine vinegar and carrot, if using.
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Boil the soup until the lentils have softened to a satisfactory texture. Add water/stock if necessary.
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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.
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Salt and pepper to taste.