LENTIL TOMATO SOUP

1 1/2 cups dried lentils
5 cups water
1/2 cup chopped onion
1 clove garlic, minced
1 Tbsp butter or margarine
2 tsps salt
1/8 tsp pepper
2 tsps sugar
1/4 tsp dried oregano
1/4 tsp dried basil
1 Tbsp fresh parsley
1 (16 oz) can diced tomatoes, undrained
3 Tbsps tomato paste

Sort and rinse lentils.  In a large saucepan, combine lentils and water.  In a small skillet, sauté onion and garlic in butter until onion is tender but not browned.  Add to lentils.  Stir in salt, pepper, sugar, oregano, basil, and parsley.  Bring to boil; reduce heat.  Cover and simmer until lentils are tender, about 45 minutes.  Add tomatoes and tomato paste,  Stir well.  Serves 4.