Lentil Tomato Soup

• 1 1/2 cups dried lentils
• 5 cups water
• 1/2 cup onion, chopped
• 1 garlic clove, minced
• 1 tablespoon butter
• 2 teaspoons salt
• 1/8 teaspoon pepper
• 2 teaspoons sugar
• 1/4 teaspoon dried oregano leaves
• 1/4 teaspoon dried leaf basil
• 1 tablespoon fresh parsley, chopped
• 1 (16 ounce) can tomatoes, undrained, diced
• 3 tablespoons tomato paste

1. Sort and rinse lentils.
2. In a large saucepan, combine rinsed lentils and water.
3. In a small frying pan, or skillet, saute onion and garlic in the butter until onion is tender but not browned.
4. Add onion and garlic to lentils.
5. Stir in salt, pepper, sugar, Oregano, basil and parsley.
6. Bring to a boil; reduce heat.
7. Cover and simmer until the lentils are tender, about 45 minutes.
8. Add tomatoes and tomato paste.
9. Stir well.
10. Simmer 15 minutes longer.
11. Garnish each bowl with a parsley sprig, if desired.

dried lentils, water, onion, garlic, butter, salt, pepper, sugar, oregano, dried leaf basil, fresh parsley, tomatoes, tomato paste

Taken from www.food.com/recipe/lentil-tomato-soup-280892 (may not work)