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🍽️ Lentil Tomato Soup

478 kcal · 30 min · 4 servings

Ingredients

• 1 can cooked lentils (800 g)
• 1 l vegetable broth (instant)
• 1 can peeled tomatoes (400 g)
• 2 carrots
• 1 stalk celery
• pepper (from the mill)
• salt
• 1 tsp dried herbs of Provence
• 100 g shell pasta
• 2 tbsp balsamic vinegar
• 100 g crème fraîche

Instructions

1. 1. Add the lentils along with the tomato juice and vegetable broth to a large pot and heat the mixture. Add the tomatoes with their juice and mash them directly in the pot using a fork.
2. 2. Peel the carrots and trim the ends, then slice them into thin rounds. Halve the celery, wash it, remove tough parts, and slice it into half-rings. Stir the carrots and celery into the lentils. Season everything with salt, pepper, and herbs de Provence.
3. 3. Add the pasta and cook everything over medium heat for about 10 minutes, until the pasta and vegetables are al dente.
4. 4. Season the lentil soup with balsamic vinegar, divide it among four soup bowls or plates, and serve each with a dollop of crème fraîche.

Nutrition per serving

• kcal: 478
• Protein: 29 g · Fett/Fat: 9 g · Carbs: 68 g