Saute onion and garlic in olive oil (pure, not extra virgin, is best).

Thoroughly rinse and drain lentils.

Add all ingredients, except tomatoes, to large covered pot and bring to boil. Stir, reduce heat to simmer, cover pot, and cook for 35 minutes or until lentils are tender, stirring periodically.

Then add the tomatoes, liquid and all, bring to boil, then simmer for a few minutes. Adding the tomatoes too soon will prevent the lentils from softening properly.

This is a thick, hearty soup that can be eaten as a main course with a basket of Italian bread or stack of hearty crackers.