Tomato soup.

Fry 1 onion until translucent. Add a clove of chopped garlic and cook for a couple of minutes. Add about 5 or 6 chopped tomatoes or canned tomatoes if fresh are not available. Cook until the tomatoes and onion mix are mushy and fragrant - for longer if using fresh tomatoes. Add a good amount of stock and water to fill the pan - more water than stock. Cook for about 10-20 minutes. Then add the secret ingredient. A cup or less of red lentils. Cook for about 10 minutes until the lentils are soft. Remove pot from stove. Blend into a smooth soup. Serve. If you want add a dollop of sour cream or milk to each bowl. Yum!!

My go-to food when I am not feeling tip-top.