Ingredients

Steps

• Heat the butter in a small saucepan and add all soup ingredients except tomato and parsley.
• Simmer for ten minutes until the lentils are cooked.
• Stir in the chopped tomato and parsley then pour the mixture into a bowl.
• Combine all lentil cream ingredients except double cream in a mini blender and process until smooth.
• Fold the blended lentil mixture into the whipped double cream.
• Top the soup with a dollop of lentil cream and serve.