Tomato soup with a winter twist

Ingredients

• 1 medium carrot
• 2 stalks of celery
• 1 onion or shallot
• Garlic clove (to taste), crushed
• 40 g red lentils
• 400 g canned tomatoes
• 100 ml cooking cream or milk
• Salt and pepper to taste
• 250 ml vegetable broth
• Olive oil
• Basil for seasoning
• 1 tablespoon balsamic vinegar for flavouring

Method

1. Sauté the vegetables: In a deep pot, sauté the onion (or shallot), garlic, carrots and celery in olive oil until soft and golden.
2. Add the lentils and tomatoes: add the red lentils and the can of tomatoes and the brine to the pot. Stir to combine all the ingredients well.
3. Pour in the broth: pour in the vegetable broth, salt and pepper to taste. Bring the soup to a boil, then turn down the heat and cook for about 15-20 minutes until the lentils and vegetables are tender.
4. Blend until smooth: After cooking, blend the soup with a stick blender until smooth.
5. Add the cream and season to taste: Add cream or milk, balsamic vinegar and salt or pepper to taste.
6. Serve with decoration: pour the soup into bowls and garnish with grated cheese, toasted bread and fresh basil.