Protein-packed back to school lunches 💪 episode 8! Lentil Tomato Soup 🍲 4 tablespoons unsalted butter 1-⅓ cups heavy cream 2 medium shallots, finely chopped 28 ounce canned whole tomatoes 15 ounce canned lentils, rinsed 2 cups water Salt Melt the butter in a pot over medium heat. Then add 1 cup heavy cream and bring to a boil over medium-high. Reduce the temperature to medium and simmer until thickened, stirring occasionally, about 5 minutes. The cream should be reduced to about a third of its initial volume. Add the shallots and continue stirring for about 5 minutes until there’s very little cream left in the pan. Add the tomatoes and their juices, then crush the tomatoes with a potato masher. Add the lentils, water, and a large pinch of salt and stir to combine. Bring to a boil over medium-high heat, then partially cover the pot with a lid and boil for 15 minutes, stirring occasionally. Stir in the remaining ⅓ cup heavy cream and adjust salt to taste. Blend the soup with an i...