Lentil Tomato Soup

Takes 40 minutes | Serves 4 |

Ingredients

60 g unsalted butter
300 ml heavy cream
2 pcs shallots
800 ml whole tomatoes (canned)
400 ml lentils (canned)
500 ml water
1 to taste salt

Steps

Preparation

• In a medium pot over medium heat, melt the butter. Add 200 ml of heavy cream and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 5 minutes, stirring occasionally, until the cream thickens and develops brown bits around the pot.
• Add the chopped shallots and stir for 4-5 minutes until there's very little cream left at the bottom and brown caramelized bits form around the sides of the pot.
• Add the tomatoes and their juices, crushing them by hand or using a potato masher. Add the lentils, 500 ml of water, and a pinch of salt. Scrape the brown bits from the bottom and sides of the pot into the liquid.
• Bring the soup to a boil over medium-high heat. Partially cover the pot with a lid and cook, stirring occasionally, for 15 minutes.
• Add the remaining 100 ml of heavy cream and adjust seasoning with more salt, if needed. Serve immediately, or blend with an immersion blender for a creamier consistency.