Spicy Tomato and Lentil Soup

Ingredients

• 14.5 ounce canned tomatoes diced peeled canned
• 1  chile pepper chopped
• 1 teaspoon basil dried
• 0.5 teaspoon ground cumin 
• 1 tablespoon olive oil 
• 1  onion finely chopped
• 1 cup lentils red
• 4 servings salt and pepper to taste
• 1 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• blender
• dutch oven

Directions

1. Heat the olive oil in a large saucepan or Dutch oven. Lightly brown the onions in the oil.
2. 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.
3. 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.