Lentil–Tomato Soup

Yield: 6 servings
Prep time: 15 minutes
Cook time: 3 hours

Ingredients

• 120 g dried lentils
• 1 L water (plus extra as needed)
• 1 onion, chopped
• 4 carrots, chopped
• 2 celery stalks, chopped
• 15 ml olive oil
• 250 g tomato paste
• Fresh parsley, chopped
• 2 garlic cloves, minced
• Salt & pepper, to taste
• Pinch of thyme, dill, and tarragon (to taste)
• 60 ml dry white wine (optional)

Instructions

1. Combine lentils, water, onion, carrots, celery, and olive oil in a large pot.
2. Simmer gently for about 3 hours, adding more water if needed.
3. If desired, add wine during the last 30 minutes.
4. Stir in tomato paste, then season with herbs, garlic, salt, and pepper to taste.
5. Garnish with fresh parsley before serving.