LENTIL SOUP

Shown with the option of adding some pasta...a great idea for left over lentils the next day

1 onion
3-5 pieces of sun dried tomatoes
2 cups of green lentils
1 cup of orange lentils
1 sweet red pepper
1 small hot pepper (optional)
1 teaspoon of parsley
1 teaspoon of basil
 a pinch of salt and pepper
3 cups of water
1 can of tomato paste or about 3/4 cup of tomato sauce
A piece of Romano cheese both for shaving and grating

In a large bowl, add the lentils and then fill with water...  let them soak for at least 1 hour or so...I have eliminated this step entirely on many occasions but this will reduce the cooking time, if you let them soak first...just an option

In a deep saucepan, set to a high temperature add in some olive oil, quickly introduce the onions and sun dried tomatoes until they are slightly brown. Add the peppers and saute' for a few minutes... 

After the vegetables HAVE SAUTE`, add in the lentils along with the parsley, basil salt and pepper. Let this sauté for a few minutes then add in the water. When this reaches a full boil, reduce the heat to a shimmer and add the tomato sauce and let cook for about an hour. If the soup reduces too rapidity, add in some more water and move to a smaller burner, set the temperature to simmer.