Lentil and Tomato Soup

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Lentil and Tomato Soup
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
Ingredients
1 can
cooked Lentils (800 grams)
1 liter
Vegetable broth (Instant powdered)
1 can
peeled Tomatoes (400 grams)
2
1 stalk
freshly ground Pepper
1 teaspoon
100 grams
2 tablespoons
100 grams

Preparation steps

1.

In a large pot, heat lentils in vegetable broth. Add canned tomatoes and their juice. Crush tomatoes slightly with a fork.

2.

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.

3.

Add pasta and cook over medium heat until pasta and vegetables are al dente, about 10 minutes. 

4.

Season soup with balsamic vinegar and divide among 4 soup bowls. Garnish each serving with a dollop of creme fraiche.