Lentil Tomato Soup

Lentil Tomato Soup

Make this easy recipe from NYT Cooking for a cozy hot lunch in OmieBox. We served it with a side of crackers, strawberries, and a juicebox.

Ingredients:

• 4 tablespoons unsalted butter
• 1-⅓ cups heavy cream
• 2 medium shallots, finely chopped
• 28 ounce canned whole tomatoes
• 15 ounce canned lentils, rinsed
• 2 cups water
• Salt

Directions:

1. Melt the butter in a pot over medium heat. Then add 1 cup heavy cream and bring to a boil over medium-high. Reduce the temperature to medium and simmer until thickened, stirring occasionally, about 5 minutes. The cream should be reduced to about a third of its initial volume.
2. Add the shallots and continue stirring for about 5 minutes until there’s very little cream left in the pan.
3. Add the tomatoes and their juices, then crush the tomatoes with a potato masher. Add the lentils, water, and a large pinch of salt and stir to combine. Bring to a boil over medium-high heat, then partially cover the pot with a lid and boil for 15 minutes, stirring occasionally.
4. Stir in the remaining ⅓ cup heavy cream and adjust salt to taste. Blend the soup with an immersion blender to make it creamy, then serve hot in the OmieBox thermos.

Original recipe: https://cooking.nytimes.com/recipes/1025225-lentil-tomato-soup