Lentil Tomato Soup

Ingredients

• 1 can cooked lentils (800 g)
• 1 l vegetable broth (instant)
• 1 can peeled tomatoes (400 g)
• 2 carrots
• 1 stalk Celery
• pepper (ground)
• Salt
• 1 tsp dried herbs de Provence
• 100 g shell pasta
• 2 tbsp balsamic vinegar
• 100 g crème fraîche

Instructions

1. 1.

   Add the lentils with juice and the vegetable broth to a large pot and heat. Add the tomatoes with juice and break them up with a fork.

2. 2.

   Peel, trim, and slice the carrots into thin rounds. Cut the celery stalk in half, wash, trim, and cut into half-rings. Stir the carrots and celery into the lentils. Season 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 soup with balsamic vinegar, serve in four bowls or plates, each topped with a dollop of crème fraîche.