Lentil Soup

Ingredients:     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

Method:          Peel all vegetables and chop into medium size pieces. Wash lentils very well several times and drain.

Fill half a medium sized deep pan with water; bring to boil over the 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.