Tomato Basil Soup

Basil Oil

• 16 oz ice water
• 20 oz water
• 4 oz fresh basil leaves
• 6 oz extra virgin olive oil
• ½ oz freshly squeezed lemon juice (approx. ½ lemon)
• 1 pinch salt

Tomato Basil Soup

• 2 oz dried red lentils
• 4 oz red onion, quartered
• 2 garlic clove
• 4 stalks fresh oregano, leaves only
• 2 oz extra virgin olive oil
• 32 oz Roma tomatoes, halved
• 12 oz vegetable stock
• 1 tbsp sugar
• ½ oz fresh basil leaves, plus extra to garnish
• croutons, to garnish