Serves 2 as a starter
2 tablespoons olive oil
2 shallots, peeled and finely chopped
1-2 garlic cloves, peeled and finely chopped
1 tablespoons cumin
100 g dried red lentils
400 ml vegetable stock
2 tablespoons of fresh lemon juice
Heat the oil in a saucepan. Add shallots and cook over a low heat for 7–8 minutes, stirring occasionally, until beginning to soften. Add the garlic and cumin and cook for a further minute, stirring constantly.
Add vegetable stock and lentils. Bring to the boil and simmer until lentils get mushy (10-15 min.). Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky
Add lemon juice. Taste and add salt if necessary.