- 1 cup of yellow lentils
- 1 medium-sized carrot
- 1 small zucchini
- 1 large tomato
- 1 medium potato
- 5 garlic cloves
- 2 tablespoons of cream
- 2 tablespoons of butter
- 1 cup of chicken broth
- 1 and 1/2 spoons of cumin
- salt and pepper
Peel all vegetables and chop into medium size pieces. Wash lentils very well several times and drain. Fill half a medium deep pan with water, bring to boil over high heat. Add lentils, carrot, tomato, potato and garlic. Leave to boil. After 15 minutes add zucchini.
When all vegetables are tender (after about 5 more minutes), pour all components of pan in a blender. Blend well then strain in a medium bowl.
In a medium deep pan, heat oil or butter over medium-high heat. Stir in double cream for about 1 minute.
Add strained vegetable mix, chicken broth, salt, pepper and cumin. Leave to boil for about 5 minutes. If texture of soup is thick, add more broth or water.
