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Title: Lentil Tomato Soup
Categories: Five, Dairy, Vegetbles
Yield: 4 servings

4 tb Unsalted butter
1 1/3 c Heavy cream
2 md Shallots; fine chopped
28 oz Can whole tomatoes
15 oz Can lentils; rinsed
Salt

In a medium pot over medium heat, melt the butter.
Carefully add 1 cup heavy cream and bring to a boil over
medium-high. Reduce the temperature to medium and
simmer, occasionally stirring for 5 minutes, until the
cream thickens, reduces to about a third of its initial
volume, and resembles melted cheese while developing
brown bits around the pot.

Add the shallots and continue stirring for 4 to 5
minutes, until there's very little cream at the bottom
and caramelized brown bits all around the sides of the
pot.

Add the tomatoes and their juices, crushing them with
your hands as you add them to the pot, or crush them
inside the pot, using a potato masher. Add the lentils,
2 cups of water and a big pinch of salt to season all
the liquid. Scrape the brown bits off the bottom and
sides of the pot into the liquid, using a wooden spoon
or spatula.

Bring to a boil over medium-high. Partly cover the pot
with a lid and boil, stirring occasionally, for 15
minutes. Add the remaining ? cup of cream and season
with more salt, if needed.

Serve right away, or blend the soup using an immersion
blender until as creamy as desired.

By: Carolina Gelen

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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