Ingredients

• 55g/2oz butter
• ½ onion
• finely sliced
• 1 garlic clove
• crushed
• 1 large tomato
• chopped
• 100g/3½oz Puy lentils
• 150ml/¼ pint hot chicken stock (vegetarians can substitute vegetable stock)
• 100g/3½oz spinach leaves
• washed
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh basil leaves
• salt and freshly ground black pepper
• 1 tbsp double cream
• to serve

Directions

• Heat the butter in a saucepan and gently fry the onion for five minutes until soft but not coloured.
• Add the garlic and fry for one minute.
• Add the chopped tomato
• lentils and chicken stock and bring to the boil. Reduce the heat and simmer for 12-15 minutes
• or until the lentils are tender. Allow to cool slightly.
• Pour the soup into a blender
• add the spinach and herbs and blend until smooth. Season
• to taste
• with salt and freshly ground black pepper. Reheat the soup if necessary.
• To serve
• pour the soup into a serving bowl and swirl in a spoonful of double cream.