Red Lentil Soup with Ginger and Tomatoes

Wash the vegetables thoroughly. Cut tomatoes, carrot, celery, and bell pepper into small pieces. Peel and finely chop the onion and garlic. Peel the ginger and cut it into small cubes. Pluck the thyme leaves from the sprigs.

Heat 2 tbsp olive oil in a large pot over medium heat. Sauté onion and garlic until translucent. Add carrot, celery, bell pepper, ginger, and the bay leaf, and sauté over high heat for about 3 minutes.

Add the tomatoes and thyme and sauté for another 2 minutes over medium heat.