Tomatoes with Lentil Ricotta Filling

Bring the lentils to the boil in the vegetable soup and swell for about half an hour, then pour into a sieve. Cut a lid from the tomatoes into small pieces and scoop out with a teaspoon. Mix the lentils, ricotta, salt and pepper and add the garlic. Cut salmon into small cubes and marinate with juice of one lemon. Then fry in the hot butter. Then fold into the ricotta cream and fill into the tomatoes. Sprinkle with parmesan cheese. Place the tomatoes in a gratin dish and bake in the oven.

In the meantime, for the sauce, sauté the chopped onion in the drippings until translucent, dust with flour, sauté briefly. Add milk and clear soup. Finally, fold in the chopped basil leaves and the half whipped cream. Bake both on the spot until hot.

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