- 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
- bunch fresh basil, leaves only
- 3 tbsp olive oil
- spoonful of yoghurt
- sprinkling of chopped chives, to serve
- drizzle of oil, to serve
- 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.
- 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.
- For the pesto, place the basil leaves and oil in the bowl of a food processor and blend until smooth and combined.
- Transfer the soup into a serving bowl and carefully stir through some of the pesto.
- To serve, top with a spoonful of yoghurt and sprinkle over the chopped chives and oil.