1 1/2 tablespoons olive oil
1/2 teaspoon salt
1 tablespoon white sugar
1/2 teaspoon white wine vinegar
2 cloves garlic, minced
1 cup lentils
1 tablespoon salt
1 potato, cubed
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can condensed tomato soup
1 tablespoon dried basil
1/4 teaspoon dried rosemary
2 tablespoons chopped fresh parsley
1 cup chopped fresh basil leaves
In a large saucepan, heat the olive oil, salt, sugar, vinegar, garlic, lentils, salt, potato, tomato soup, tomato soup, basil, rosemary and parsley over a low heat. Mix thoroughly.
Pour sauce over lentils and cook about 15 minutes, turning occasionally. Remove lentils and vegetables, drain and cool.