1 large onion
2 15 ounce cans tomatoes or equivalent fresh ones, skinned
4 ounces red lentils
1 3/4 cup vegetable stock
Salt to taste
Freshly ground black pepper
Fresh basil leaves
Peel and finely chop the onion. Simmer the onion until just softened in a little water. Add the tomatoes and break them up slightly. Rinse the lentils, drain and add to the tomatoes.
Stir in the stock. Season to taste with salt and pepper. Bring to a boil, cover and simmer for 30 minutes until the lentils are tender. Remove from the heat, tear the basil leaves into small pieces and add to the soup. Blend until smooth. Return to the pan and heat through for a few minutes. Serve garnished with basil leaves, with fresh bread. Makes 4 1/2 cups.
Vegan Varieties, Sheffield Vegan Society, (Sheffield, UK; Sheffield Vegan Society, nd).