Tomato soup and lentil: Submitted by: David Frost | Date Added: 14 Aug 2011
Listed in: Soups

2 1 / 2 cups chicken stock or vegetable stock (600 ml)
2 tsp. at the table with olive oil
3 shallots
2-3 cloves garlic
Few sprigs of fresh basil
1 / 2 cup red lentils
1 can 19 oz (540 ml) tomatoes, crushed
1 package 4 1 / 2 ounces (125 g) cream cheese

Put the broth to heat. Heat oil in large saucepan. Peel and chop the shallots and garlic. Let them melt in oil 5 minutes over low heat.

Wash and dry basil. Reserve a few leaves for garnish. Chop the rest.

Wash and drain lentils. Add them with the broth and tomatoes to pan. Bring to a boil, cover and simmer 15 minutes, approximately, by adding half the chopped basil after 10 minutes.

Whip the cream cheese to soften. Stir in remaining chopped basil.

Place the soup in a food processor. Season. Add cheese molded to cuillèere and basil leaves.

Makes 4 servings

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