Tomato, Basil, And Lentil Soup

• 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, pepper, paprika or smoked paprika, to taste
• 1 cup sour cream

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, paprika (to taste) 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.

white onion, garlic, basil, oregano, dried lentils, tomatoes, water, brown sugar, red wine vinegar, carrot, salt, sour cream

Taken from www.food.com/recipe/tomato-basil-and-lentil-soup-200421 (may not work)