Lentil and cumin soup with pesto


  • 1 can of lentils, rinsed and drained
  • 100ml/4fl oz red wine
  • 150ml/6fl oz water
  • handful fresh parsley, chopped
  • 1 tsp cumin seeds
  • 100ml/4fl oz double cream
For the pesto
  • bunch fresh basil, leaves only
  • 3 tbsp olive oil
  • spoonful of yoghurt
  • sprinkling of chopped chives, to serve
  • drizzle of oil, to serve

Preparation method

  1. Heat the lentils, red wine, water, parsley and cumin seeds in a saucepan over a medium heat and simmer for five minutes. Season with sea salt and freshly ground black pepper.

  2. Add the cream and turn up the heat to bring the mixture up to a boil. Transfer into a food processor and blend until smooth.

  3. For the pesto, place the basil leaves and oil in the bowl of a food processor and blend until smooth and combined.

  4. Transfer the soup into a serving bowl and carefully stir through some of the pesto.

  5. To serve, top with a spoonful of yoghurt and sprinkle over the chopped chives and oil.

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