Lentil soup with tomatoes and balsamic vinegar

Ingredients for 4 servings:

• 1 gr. can/n lentils (800 g)
• 1 liter vegetable broth
• 1 can of tomatoes, chopped (400 g)
• 2 carrots, finely diced
• 1 stalk(s) Celery, finely diced
• salt and pepper
• 1 tsp herbs de Provence
• 2 tbsp balsamic vinegar, dark

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Italian-inspired

Heat the lentils, tomatoes, and broth together in a saucepan. Add the diced vegetables. Season with salt, pepper, and herbs and cook for about 10 minutes, until the vegetables are tender. Then season with vinegar to taste. Tip: The soup will be more filling if you add about 100g of pasta (e.g., fusilli) and cook it in the soup. Note: This recipe uses brown lentils, which are available in 800g cans pre-cooked with a little broth and soup vegetables.