Tomato and red lentil soup

INGREDIENTS

• 2 tbsp vegetable oil
• 1 onion
• 1 stalk celery sticks
• 1 carrot
• 2 cloves garlic
• 1 can chop tomatoes
• 4 cups vegetable broth
• ½ cup red lentils
• 2 tbsp dried parsley
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp lemon zest
• 1 lemon

TOOLS

• 1 knife
• 1 squeezer
• 1 soup pot
• 1 wooden spoon
• 1 hand blender

Peel and chop the onion. Next, chop the carrot and celery sticks, then mince garlic.

Squeeze lemon with a squeezer.

Warm vegetable oil in a soup pot. Stir in onions, celery sticks, and carrots with a wooden spoon. Cook for 5 minutes, then add garlic. Add chopped tomatoes, vegetable broth, salt, and black pepper. Cook for 20 minutes on low heat, then blend with a hand blender for 3 minutes until smooth. Finally, mix in red lentils, lemon zest, dried parsley, and lemon juice. Cook on low heat for 15 minutes.

It’s ready to be served !