Red Lentil Soup with Ginger and Tomatoes

Wash all vegetables thoroughly. Dice the tomatoes, carrot, celery, and bell pepper into suitable cubes. Peel the onion and garlic, then finely chop them. Peel the ginger and cut it into very small cubes or grate it finely. Detach the thyme leaves from the sprigs.

In a large pot, heat the 2 tablespoons of olive oil over medium heat. Add the onion and garlic and sauté until translucent. Add the carrot, celery, bell pepper, ginger, and bay leaves. Sauté everything for about 3 minutes over high heat, stirring constantly.

Add the diced tomatoes and thyme leaves. Continue to cook for 2 minutes over medium-high heat.