Tomato cream with lentils

Ingredients Serves: 4 people :

• 0.6 liters of vegetable stock
• 100 g of red lentils
• 100 g of ricotta
• 3 shallots
• 3 cloves of garlic
• 400 ml canned tomatoes pellati
• a bunch of fresh basil
• 40 g of pine nuts
• frying fat
• 1 tsp ground white pepper
• a large pinch of Provencal herbs
• salt
• fresh basil for decoration

Heat 0.6l in a pot. broth, rinse the lentils under water, chop 3 shallots and 3 cloves of garlic finely, remove the chives from the garlic.

Heat the frying fat in a large pot and, when it is hot, fry the shallots with garlic, stirring frequently for about 5 minutes.

Finely chop a bunch of basil. 400ml. Pour canned tomatoes into the fried onion and garlic. Add 100g. rinsed red lentils, add hot broth, mix everything and cook for 15 minutes.

Mash the cheese with a fork and add half of the chopped basil to it, mix. Add 0.5 teaspoons of white pepper to the cheese mass, salt and mix everything with a fork.

Roast 20 g pine nuts in a dry frying pan. Add a tablespoon of roasted nuts to the cheese.

After 10 minutes of cooking, add the previously left half of the fresh, chopped basil to the soup. After 15 min. When cooking, the soup is ready when the lentils are already soft.

Blend the whole thing and bring it to a boil again, and then turn off the flame under the pot. Add the Provencal herbs, white pepper and salt.

Serve the cheese, basil and pine nut quenelle soup in the center of the plate, garnished with fresh basil.