Spicy puy lentil soup



Serves 4 people


100g of salted butter

1 large onion, peeled & roughly chopped

2 level teaspoons of curry powder

½ teaspoon of ground cumin

1 level teaspoon of paprika

30g of smoked bacon lardons

60g of sliced mushrooms

2 medium garlic cloves, crushed

200g of Puy lentils

1 glass of red wine

750ml of vegetable stock

2 bay leaves

1 small sprig of thyme

Season with salt and pepper to taste



Melt the butter in a large saucepan and add the diced onion, curry powder, ground cumin and paprika.  Fry over a medium heat for minute or two until the onion starts to soften.  Incorporate the bacon lardons, mushrooms and garlic and cook for a further two to three minutes before adding the Puy lentils, red wine, vegetable stock and the herbs.


Bring to the boil and then turn down the heat to a simmer and cook for 45-60 minutes or until the lentils are soft.  Whilst cooking water may need to be added from time to time as the lentils take up the liquid.


Once cooked remove the bay leaves and thyme stalks, blend the soup using either a liquidiser or a stick blender and season to taste.  Serve with rustic crusty bread.