Lentil and Tomato Soup
In a large pot, heat lentils in vegetable broth. Add canned tomatoes and their juice. Crush tomatoes slightly with a fork.
Peel, trim and cut carrots into thin slices. Rinse, trim and halve celery lengthwise. Cut celery crosswise into half rings. Stir carrots and celery into lentils. Season with salt, pepper and herbs de Provence.
Add pasta and cook over medium heat until pasta and vegetables are al dente, about 10 minutes.
Season soup with balsamic vinegar and divide among 4 soup bowls. Garnish each serving with a dollop of creme fraiche.