Tomato, Lentil and Basil Soup

6 tbsp continental lentils

1 kg ripe tomatoes

1 tbsp olive oil

2 onions, chopped

2 tbsp sun-dried tomato puree

3 cups salt reduced vegetable stock

1 bay leaf

black pepper

3 tbsp chopped fresh basil, plus extra leaves to garnish

1. Rinse lentils, drain, then add them to a large saucepan of boiling water. Simmer, covered, for 25 minutes or until tender. Drain, rinse and set aside.
    
2. Meanwhile, place the tomatoes in a bowl, cover with boiling water, leave for 30 seconds, then drain. Remove the skins, seeds and chop. Heat the oil in a large saucepan, add the onions and cook for 10 minutes or until softened, stirring occasionally. Stir in the tomatoes, tomato puree, stock, bay leaf and pepper. Bring to the boil and simmer, covered, stirring occasionally, for 25 minutes or until all the vegetables are cooked.
    
3. Remove the pan from the heat and cool for a few minutes. Remove and discard the bay leaf, then puree the soup until smooth in a food processor. Return to a clean pan, stir in the lentils and chopped basil, then reheat gently. Serve garnished with the fresh basil.