3 tablespoons olive oil
1/2 onion, chopped
3 garlic cloves, chopped
1/3 teaspoon red pepper flakes
1 (1-pound) can peeled Italian tomatoes
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 cup dried lentils
2 cups Chicken Stock
3/4 teaspoon salt
Serves 4 to 5
Heat the olove oil in a medium aucepan set on high heat for 1 minute. Reduce the heat to low, add the onion, garlic and red pepper flakes, and cook 1 minute.
Meanwhile, drain the tomatoes, reserving the juices separately. Chop the tomatoes and add them to the pan along with the parsley and basil and cook for 3 minutes. Add the lentils, stir well and cook for 2 minutes. Pour in the stock, the reserved tomato juices and the slat and bring to a boil. Reduce the heat to a simmer, cover and cook for 25 minutes. Transfer 1 1/2 cups of the lentil mixture to a blender and process to a creamy consistency. Stir it back into the saucepan, cover and simmer for 10 minutes. The lentils are ready when they are tender to the bite.
Different types of lentils have different cokking times and different liquid absorption rates. Be your own judge as to whether to add more liquid to obtain the consistency you like best.