Method: Place the tomatoes in a large bowl, cover with freshly boiled water and set aside for a few minutes. Fry the onion and garlic together gently in olive oil until onion goes soft. Pour away the water covering the tomatoes and rinse with cold water to cool them down. Take each tomato in turn, make a slit near the top with a sharp knife and peel away the skin. It usually comes away easily in large strips. Blend tomatoes and place in a large saucepan. Rinse the lentils under running water in a sieve. Add to the tomatoes in the saucepan, together with the vegetable stock, maple syrup, fried onions and garlic. Bring to the boil, stirring continuously, then simmer for forty minutes or until the lentils are soft, stirring occasionally. The lentils absorb a lot of water, so you should add a little cold water from time to time to the simmering mixture to keep the soup at the right consistency. Remove from the heat, put the lid on the saucepan and leave the soup to stand for ten minutes. Just before serving, return the pan to the heat for a couple of minutes, stirring well and adding salt and pepper to taste, plus a little more water, if necessary. Serve with french bread.
Ingredients: 1 kg fresh tomatoes; 1 medium onion, chopped; 1 clove garlic, chopped; olive oil for frying; 150 g red lentils; salt and freshly ground pepper to taste; 400 ml boiled water; 1 tablespoon maple syrup.