Red Lentil Soup with Ginger and Tomato

Wash the vegetables thoroughly. Cut the tomatoes, carrots, celery root, and bell pepper into smaller cubes. Peel and chop the red onion and garlic. Peel the fresh ginger and cut it into small cubes or grate it. Remove the thyme leaves from the stem.

Heat the olive oil in a large pot, then sauté the onion and garlic over medium heat until translucent. Add the carrots, celery root, bell pepper, ginger, and bay leaf, then sauté over higher heat for 3 minutes. Add the tomatoes and thyme, then the lentils and stock. Cook for 15 minutes.

Remove the bay leaf from the soup. Using an immersion blender, purée the soup to the desired consistency. If necessary, season with freshly ground pepper. When serving, you can garnish with fresh thyme or a little olive oil.