2T olive oil
2 onions - chopped
3 cloves garlic - chopped
3t Mexican seasoning (1 heaped T cumin, 2T thyme, 2T marjoram, 2T dried parsley, 1t pepper - keep for use in any Mexican food)
2 400g cans tomaotes
6 cups vege stock
1/3 cup tomato paste
1 1/2 cups red lentils
2T brown sugar
1/2 cup chopped fresh coriander or parsley
sour cream to garnish (optional)
Saute onions and garlic in oil until lightly golden.
Stir in the Mexican seasoning, then add the tomatoes, stock, tomato paste, lentils and sugar.
Bring to the boil, stir, reduce the temperature and simmer 45 minutes.
Add chopped fresh herbs and a dollop of sour cream to each bowl.
