Tomato soup with lentils

Ingredients for 4 servings:

• 1 tbsp olive oil
• 1 large onion(s), chopped
• 2 stalk(s) celery, finely chopped
• 175 g lentils, red
• 1 can of tomatoes, in pieces
• 1 liter of bouillon (vegetable bouillon)
• n. B. Herbs of Provence
• e.g. salt and pepper
• Flat-leaf parsley or coriander leaves for garnishing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Simple and vegetarian

Heat the oil and fry the onion and celery for 5 minutes. Stir occasionally. Add the lentils and cook briefly. Add the tomatoes, stock, and herbs, bring to a boil, then cover and simmer for 20 minutes. Once the lentils are tender, let the soup cool slightly. Purée with a hand blender, season with salt and pepper, and return to the heat. Serve in soup bowls and garnish with cilantro or flat-leaf parsley.