Ingredients
15ml/1tbsp olive oil
1 medium onion, chopped
1 clove garlic, crushed
350g/12oz broccoli, roughly chopped
½tsp cumin seeds
75g/3oz split red lentils, washed and picked over for stones
1tsp vegetarian pesto (optional)
900ml/1½pt vegetable stock
75g/3oz vegetarian Dolcelatte
salt & freshly ground black pepper
Method
1. Heat the oil and gently fry the onion and garlic for 5 minutes until
soft and transparent.
Add the broccoli and cumin seeds and cook for a further 2 minutes.
2. Stir in the lentils, pesto and vegetable stock, bring to the boil,
then simmer for 20 minutes until the lentils are cooked.
Allow to cool slightly then purée in a food processor or blender.
3. Return to pan and gently reheat.
Crumble the Dolcelatte into the soup, season to taste and serve with
sesame croûtons (see recipe link on the right).
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