1 tablespoon olive oil
1 ½ to 2 cups chopped sweet onion

1 ½ teaspoons ground cardamom
1 ½ teaspoon ground cumin
1 ½ teaspoon dry coriander
1 teaspoon dry mustard
¼ to ½ teaspoon ground cayenne pepper

1 (28 ounce) can diced or stewed tomatoes (roasted if youcan get it)
2 cups dry lentils
5 cups vegetable/chicken stock or water (more if you need it)
Salt and black pepper to taste

1 handful chopped basil

Heat the olive oil in a large pot over low to medium heat, add onions and spices, cook for 4 to 5 minutes, stirring them around being careful to not allow them to burn. Stir in the tomatoes, lentils and stock or water and bring to a boil then reduce heat to low and simmer about 45 minutes, stirring occasionally until lentils are tender adding more stock or water as needed. Toss in the basil the last 15 minutes of cooking.

When it’s done, blend half of the soup (in a blender or food processor) and put it back in the pot, or if you don’t have one just use a potato masher. Serve right away or the next day it’s even better.