Peel and chop the onion. Dice the carrot. Slice the blanched celery. Skin the tomatoes*. Peel the garlic and finely chop it. Put the lentils into a sieve, rinse them with cold water, and drain.
Heat the oil in a frying pan and sauté the onion and garlic for about a minute. Add the lentils and the 7-grain flakes and stir-fry for another minute. Pour a litre of water into the pan, add the stock powder and bring to a boil. Lower the heat and leave the soup to simmer for 20 minutes.
Add the carrot, celery and tomatoes and leave to simmer for another 10 minutes. Season to taste with salt and pepper.
*To skin the tomatoes: bring 1 litre of water to a boil. Cut a cross in the skins of the tomatoes and briefly lower the tomatoes into the boiling water. Rinse them with cold water and pull the skin off using a knife.
- 1 red onion
- 100g carrots
- 1 stick of blanched celery
- 4 tomatoes
- 1 clove of garlic
- 100g lentils
- 1 tbsp olive oil
- 50g De Halm 4 or 7-grain flakes
- 1 tbsp stock powder
- salt and pepper