Coat a nonstick pot with cooking spray. Add onion and saute over low heat until tender. Add the garlic and sauté for 1 minute more. Add the lentils, sun-dried tomatoes, and broth. Bring to a boil, reduce heat and let heat for 30 minutes. Stir in the pepper and basil.
Divide the soup among 4 bowls and top each serving with sour cream. Serve immediately.
Per serving: 228 calories (5% calories from fat), 18 g protein, 2 g total fat (0.9 g saturated fat), 37 g carbohydrates, 16 g dietary fiber, 5 mg cholesterol, 83 mg sodium, 753 mg potassium
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