Lentil soup

For soup I always use lentil red. The result is a delicious and savoury soup with a texture that is not very smooth, but very tasty and with many health benefits. In addition, I boil all the vegetables, I don't boil them and I don't add oil to the preparation.

1. Put the lentils and water in a pot to boil. Skim off the foam when it starts to come to the surface.
2. Grate onion, potato and carrot.
3. Add all the grated vegetables to the lentil pot. Season with salt.
4. Add chopped tomatoes and tomato paste.
5. Boil everything until the vegetables are ready.
6. Add the coriander.
7. When the vegetables are cooked, remove some of the juice to another pot and stir in the remaining vegetables.
8. Add back the strained juice and stir.

It can be served as it is or with a drizzle of olive oil or a slice of butter melted in the heat of the soup or with a spoonful of cream. I also sprinkled a few red pepper flakes on top which is more aromatic than spicy.