Tomato-Lentil Soup

From Cooking Light magazine comes this wonderful, flavorful concoction.  Provided by a faithful reader the recipe is not only incredibly tasty it is also low in calories and practically fat free.  Modified only slightly this recipe has instantly become a family favorite.

Heat the oil in a large soup pot over medium heat.  Add the garlic and cook until aromatic, about one minute.  Add the onion and sauté until tender, 4-5 minutes.  Add all the seasonings and sauté for an additional minute. Add all remaining ingredients, bring to a simmer and cook until the lentils are done, about 1 hour.

At this point I puree a couple of cups of the lentils in a blender and return to the soup to thicken the broth but this step is optional.

Enjoy!