Lentil and spinach soup

Step 1

Heat the butter in a saucepan and gently fry the onion for five minutes until soft but not coloured.

Step 2

Add the garlic and fry for one minute.

Step 3

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.

Step 4

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.

Step 5

To serve, pour the soup into a serving bowl and swirl in a spoonful of double cream.