Ingredients
- 1 onion, finely chopped
- 1 Tbsp. olive oil
- 1 chili pepper, seeded and chopped
- 1 cup red lentils
- 1 (14.5 oz.) can diced tomatoes
- 1 cup water
- ½ tsp. cumin
- 1 tsp. basil
- ¼ cup fat free sour cream
- 2 sprigs fresh basil leaves for garnish
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Instructions
- Heat the olive oil over medium in a large, heavy-bottomed pan. Cook the onions and chili pepper until soft (4-5 minutes).
- Add the lentils, tomatoes, water, cumin, and basil to the pan. Bring to a boil, reduce heat to medium-low, and simmer until lentils are tender (20-30 minutes).
- When the lentils have softened, use a stick blender to puree the soup. If desired, top with fat free sour cream and sprigs of basil.