- Bring the water to a boil in large saucepan set over high heat.
- Add the lentils. Reduce heat to medium-low and cook, uncovered for 20 to 25 minutes until lentils are falling apart.
- Add the crushed tomatoes, herb seasoning, 1⁄2 teaspoon salt and dash black pepper.
- Reduce heat to low and simmer, partially covered for 15 minutes longer.
- Puree the soup using an immersion blender, or transfer to a high speed blender to puree.
- Adjust salt and pepper to taste.
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