- 1 white onion
- 1 small carrot
- Fresh chilli pepper
- 100 gr cherry tomatoes
- 150 gr lentils
- Aromatic fresh herbs: thyme, rosemary, sage
Dice the onion and the carrot and cook them at low fire in a pot with 2 spoons of olive oil and 2 spoons of water.
Add fresh chilli pepper, as much as you like.
When the onion becomes transparent add fresh herbs and mix, then lentils and keep on mixing so that they start absorbing all the flavours.
Add 500 ml of hot water and a teaspoon of salt. Stir for the first 30 seconds and then leave the soup on low fire for about an hour.
Check it every 15 minutes, add water if too dry and salt and pepper to bring to flavor.
Once ready, use a hand blender to smash part of it to create a nice creamy consistency.
Serve warm with some toasted bread.