Tomato Soup

• 1 tablespoon olive oil
• 1/2 large white onion, finely chopped
• 2 small garlic cloves, minced
• 1/2 red bell pepper, minced
• 1/4 cup red lentils
• 1 teaspoon dry basil
• 1 teaspoon dry thyme
• 6 ripe tomatoes, blanched, peeled and chopped
• Juice of 1/2 lemon
• Sea salt
• 2 cups vegetable broth
• 1 to 2 tablespoons tomato paste (optional)
• 1 tablespoon fresh basil, chopped, plus small sprigs for garnish
• Bragg Liquid Aminos to taste

1. In a saucepan, heat the olive oil over medium heat and saute the onion, garlic, and red pepper until tender, about 10 minutes.
2. Add the lentils, basil and thyme and saute 3 minutes.
3. Add the tomatoes, lemon juice and salt, heat to boiling and simmer 5 minutes, stirring occasionally.
4. Add the vegetable broth and simmer 20 to 30 minutes, until the lentils are soft.
5. If too thin, blend a little hot broth with the tomato paste in a small bowl and stir into soup.
6. Simmer 3 minutes; if thick, add more broth.
7. Season with basil and Bragg Liquid Aminos and ladle into bowls.
8. Garnish with a sprig of basil.

olive oil, white onion, garlic, red bell pepper, red lentils, basil, thyme, tomatoes, lemon, salt, vegetable broth, tomato paste, fresh basil, bragg liquid

Taken from cooking.nytimes.com/recipes/10746 (may not work)