Ingredients

• 25g/1oz butter
• 85g/3oz purple sprouting broccoli
• chopped
• 5 baby carrots
• chopped
• 1 garlic clove
• chopped
• 55g/2oz Puy lentils
• 300ml/½ pint hot chicken or vegetable stock
• 2 tbsp canned flageolet beans
• rinsed and drained
• 1 tomato
• chopped
• 2 tbsp chopped fresh parsley
• 3 tbsp Puy lentils
• cooked
• 1 tbsp chopped fresh parsley
• 2 tbsp olive oil
• ½ tsp Dijon mustard
• dash white wine vinegar
• salt and freshly ground black pepper
• 3 tbsp double cream
• whipped

Directions

• For the soup
• heat the butter in a small saucepan
• add all the remaining soup ingredients except the tomato and parsley and simmer for ten minutes
• or until the lentils are cooked.
• Stir in the tomato and parsley and pour into a bowl.
• For the lentil cream
• place all of the lentil cream ingredients except the cream into a mini blender and process until smooth.
• In a bowl
• fold the lentil mixture into the whipped cream. Place a dollop of lentil cream on top of the soup and serve.