Lentils, rinse and put to boil until tender (if water take 1.5 liters, and after cooling the soup the consistency is similar to pea porridge).

Tomatoes remove the skin from the cut and on the pan with vegetable oil to bring to the state puree, a little put out. Then add pressed garlic, stir and saute 2 minutes. Add to the pot with the finished lentils. Salt all to taste. If, instead of tomato use tomato paste, it should also be put out with oil, slightly diluted with water.

Punching the soup in a blender until smooth, pour into bowls. Serve with sour cream (if you are fast) and greens. I poured in a bowl some soy milk.