Ingredients
4 tablespoons unsalted butter
1 1/3 cups heavy cream
2 medium shallots, finely chopped
1 (28-ounce) can whole tomatoes
1 (15-ounce) can lentils, rinsed
Salt
Directions
1
In a medium pot over medium heat, melt the butter. Carefully add 1 cup heavy cream and bring to a boil over medium-high. Reduce the temperature to medium and simmer, occasionally stirring for 5 minutes, until the cream thickens, reduces to about a third of its initial volume, and resembles melted cheese while developing brown bits around the pot.
2
Add the shallots and continue stirring for 4 to 5 minutes, until there’s very little cream at the bottom and caramelized brown bits all around the sides of the pot.
3
Add the tomatoes and their juices, crushing them with your hands as you add them to the pot, or crush them inside the pot, using a potato masher. Add the lentils, 2 cups of water and a big pinch of salt to season all the liquid. Scrape the brown bits off the bottom and sides of the pot into the liquid, using a wooden spoon or spatula.
4
Bring to a boil over medium-high. Partly cover the pot with a lid and boil, stirring occasionally, for 15 minutes. Add the remaining 1/3 cup of cream and season with more salt, if needed.
5
Serve right away, or blend the soup using an immersion blender until as creamy as desired.