Hulled lentil

Ingredients:
250 g de-hulled lentils (no need to soak), 160 g cherry tomatoes, 1 carrot, 1 clove of garlic, extra virgin olive oil to taste, fresh parsley to taste, about 4 glasses of water, salt and pepper to taste.

Procedure:
Wash the cherry tomatoes and carrots and cut them into small pieces. Place the oil and the clove of garlic in a large saucepan and fry until golden brown. Add the previously chopped tomatoes and carrots. Allow to brown for a few minutes on a moderate heat. Add the drained lentils and 1 tablespoon of parsley to the pan. Allow to take on flavour for a few seconds, stir over a moderate heat. Lower the flame and add 2 glasses of water. Leave to cook over a low heat for about 20′. After this time, the lentils will have doubled their volume and absorbed the water, uncover and add 2 more glasses of water and the salt. Cook for a further 8′-10′ on a low heat, taking care that the mixture remains quite liquid, the lentils (now cooked and slightly darker in colour) should have enough water to be blended without being too compact. Turn off the heat and puree the mixture in a blender or mixer until the lentils and vegetables are completely transformed into a smooth, velvety cream.
if you see that the cream is too thick, add 1-2 tablespoons of lukewarm water, on the contrary if you see that the consistency is too liquid once the cream is made, put it back on the heat for 1′-2′. If you also make this dish for children, it is a good idea to set aside their portion without the addition of pepper and seasoning, but only with a drizzle of extra virgin olive oil. For adults, add a grinding of black pepper. Add a pinch of fresh parsley and a drizzle of extra virgin olive oil to each dish. The hulled lentil soup is ready to be enjoyed.