Double Tomato Soup

- 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

1. 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.

2. Add garlic and oregano. Continue cooking for a minute.

3. 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.

4. Using an immersion blender, blend the mixture to a desired consistency.