An unusual green-and-white garnish of cream cheese speckled with fresh basil adds a festive touch to this intensely flavoured, richly coloured soup of tomatoes, garlic and lentils.
ingredients
serves: 4
1 pint chicken or vegetable stock
2 tablespoons olive oil
3 shallots
2 - 3 cloves garlic
A few sprigs of fresh basil
1/4 pound split red lentils
14 ounce canned chopped tomatoes
1/2 cup soft cream cheese
Salt and black pepper
method
1. Put the stock on to heat. Heat the oil in a large saucepan. Peel and chop the shallots and garlic and fry gently for 5 minutes, or until soft.
2. Rinse and dry the basil, reserve a few leaves for a garnish, then shred enough to give 1 tablespoon.
3. Rinse and drain the lentils, and add them to the pan with the stock and the tomatoes. Bring to the boil, cover and simmer for about 15 minutes, adding half the shredded basil after 10 minutes.
4. Beat the cream cheese in a small bowl until softened. Stir in the remaining shredded basil.
5. Blend or process the soup to a puree and season to taste with salt and pepper. Serve with spoonfuls of the cream cheese mixture; garnish with basil leaves.
