Tomato, Basil, And Lentil Soup - cooking recipe

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

Preparation

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