Tomato and Red Lentil Soup

• 20 ml olive oil
• 1 brown onion, halved, finely chopped
• 2 garlic cloves, crushed
• 3 (415 g) cans diced tomatoes
• 1 liter vegetable stock
• 175 g split red lentils

1. Heat 1 tablespoon of oil in a large saucepan over medium heat.
2. Add the onion and garlic and cook, stirring often, for 5 minutes or until onion softens.
3. Add the tomato and stock and bring to the boil.
4. Add the lentils and stir until well combined.
5. Reduce heat to low and cook, stirring occasionally, for 20 minutes or until the lentils are tender and the soup thickens.
6. Taste and season with salt and pepper.

olive oil, brown onion, garlic, tomatoes, vegetable stock, red lentils

Taken from www.food.com/recipe/tomato-and-red-lentil-soup-306107 (may not work)