PUY LENTIL SOUP

Made with prized green lentils from Le Puy-en-Velay, this soup reflects the hearty, rustic cooking of France’s Auvergne region.

Serves: 4

Ingredients:

60g Olive oil
2 Onions, sliced (250g)
4 Garlic cloves, sliced (20g)
1 tsp Ground coriander (heaped)
1 tsp Cumin seeds (heaped)
150g Green lentils
1.2l Vegetable stock
200g Spinach
1 Lemon (juice)
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4tbsp Yogurt
Espelette pepper
10g Parsley
Olive oil (to finish)

1. Heat olive oil in a large saucepan and add the sliced onions. Cook, covered, for 3-5 minutes until coloured and softened.
2. Add the garlic, coriander, cumin seeds and lentils, stirring for 1–2 minutes until coated in oil. Add more oil if needed. Pour in the stock, bring to the boil, then simmer gently for 30 minutes, uncovered, until the lentils are soft.
3. Add the spinach and stir until wilted. Blend half the soup until smooth, then return it to the pan with chopped parsley and stir to combine. Season with lemon juice, salt and black pepper.
4. Divide between 4 bowls, top with yogurt, espelette, olive oil and serve immediately.