- 1 tablespoon olive oil
- 1 onion, cut into slivers
- 1 T dried oregano
- 2 cloves garlic, minced
- 1 can tomato paste
- 28 oz can whole tomatoes
- 1 cup red lentils
- 6 cups water
- 2 bouillon cubes
- 2 tablespoons butter
Saute the onion in a stock pot until it starts to caramelize on medium heat (about 10 minutes). Add tomato paste. Continue cooking for a minute.
Add garlic and oregano. Continue cooking for a minute.
Add the rest of the whole tomatoes, red lentils, water, and bouillon cubes. Bring to a boil. Reduce heat to a simmer for 45 minutes. Once done, add butter to melt.
Using an immersion blender, blend the mixture to a desired consistency.
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