2 tbsp. vegetable oil
1 med. onion, diced
1 clove garlic, minced (optional)
2 stalks celery, diced
2 lg. carrots, diced
3 lg. green tomatoes, diced
1 1/2 c. lentils
5 c. water
1 tsp. dried thyme
1/2 tsp. dried oregano
1 tsp. dried basil
4 c. chopped red tomatoes
3 tbsp. tomato paste (optional)
Salt and freshly ground black pepper to taste
1/4 c. dry sherry
1 c. low-fat sour cream

In a large pot, heat the oil and saute the onion, garlic, celery, carrots, and tomatoes for 10 minutes, stirring frequently. Add the remaining ingredients, except the sherry and sour cream, and bring to a boil.

Cover and simmer for 1 hour or until the lentils are tender. Put half the lentil mixture in a blender or food processor and blend until smooth. Return the lentil puree to the pot. Add the sherry and cook for 10 minutes, uncovered. Garnish with the sour cream and serve. Makes 8 servings.