Ingredients

• 1 onion , finely chopped
• 1 tablespoon olive oil
• 1 chile pepper , chopped
• 1 cup red lentils
• 1 , 14.5 ounce
• 1 cup water
• salt and pepper to taste
• 0.5 teaspoons ground cumin
• 1 teaspoon dried basil
• 0.25 cups sour cream , Optional
• 2 sprigs fresh basil leaves for garnish , Optional

Instructions

1. 1 Heat the olive oil in a large saucepan or Dutch oven. Lightly brown the onions in the oil. Add the tomatoes, chili pepper, lentils, cumin and basil to the pan along with the water. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes, or until the lentils are tender.
2. 2 When the lentils have softened, use a stick blender to puree the soup. Season to taste with salt and pepper. For a special touch, put sour cream in a squirt bottle, and squeeze a spiral onto the top of each bowl of soup, and garnish with a sprig of fresh basil.

Nutrition per serving