Red Lentil Soup

Peel and finely chop the shallot. Peel the garlic and slice it. Peel the sweet potatoes and cut them into 1 cm cubes.

In a saucepan over medium heat, warm 40 g of olive oil and sauté the shallot until softened. Add the bay leaf, cinnamon, chili, and garlic, and sauté for 1 minute, stirring constantly. Add the wine vinegar, thyme, mix, add the lemon zest, mix, and let all the liquid evaporate.

Add the sweet potatoes, mix, add the crushed tomatoes, 700 ml of boiling water, and let it cook for 7 minutes. Add the lentils and cook over medium heat until tender.