How to make it

  • In a large soup pot, heat oil over medium heat.
  • Add onions, carrots, and celery; cook and stir until onion is translucent and soft.
  • Stir in garlic and cook for 2 minutes.
  • Stir in lentils, add broth, drained tomatoes & chilis and bay leaf, and oregano.
  • Bring to a boil. Reduce heat, and simmer for at least 1 hour.
  • Stir in the reserved juice, and season to taste with salt and pepper and cook for an additional 10 minutes.
  • Top with a generous dollop of sour cream.

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