Italian Lentil Soup

I love soups of all kind and thought this one would make a good edition to most any home menu. I'm thinking it needs a sprinkling of Parmesan before serving!

Lentil soup with Flair

1 medium, findly chopped
4 closes garlic, smashed and diced
Tablespoon of olive oil
3 1/2 cups chicken broth or water
1/4 cup red wine - optional
1 - 14.5 ounce can beef broth
1 cup dried lentils, rinses
1 large carrot, finely diced
1 red pepper (green would work, too!),finely chopped
1 teaspoon dried oregano
1 teaspoon dried basil
Dash of crushed red pepper flakes
1 - 14.5 ounce can diced tomatoes
1 - 6 ounce can tomato paste
2 cups cooked rice

In a large pot, saute onion and garlic until tender but NOT browned! Add the water/broths, lentils, wine, carrots, pepper and herbs. Bring to a boil and
reduce heat. Cover and simmer for approximately 25 minutes or until lentils are
JUST tender.

Stir in the tomato products and bring back to a boil. Reduce heat, cover and simmer 10 minutes longer to meld the flavors. Serve in bowls over rice. Remember the garlic bread!

If you have fresh basil growing in your garden, several tender leaves of that, cut into slivers, and mixed in at the last minute, really adds a nice taste to the soup.