Lentil Soup With Fruity Croutons - cooking recipe

Ingredients

2 tbsp butter
8 None spring onions, sliced diagonally
2 cloves garlic, peeled and finely chopped
None None Pinch of cayenne pepper
250 g red lentils
750 ml vegetable stock
500 ml carrot juice
3 slices fruit loaf

Preparation

Melt 1 tbsp butter in a saucepan and saute the scallions and garlic until softened. Season with salt and a pinch of cayenne pepper. Add the lentils and cook for 3 mins. Pour in the stock and carrot juice and simmer for 15 mins.
Meanwhile, cut out 12 star shapes from the raisin bread. Melt 1 tbsp butter in a skillet and cook the bread until golden brown on both sides.
Remove 2 tbsp vegetables from the soup and set aside for garnish. Transfer the remaining soup to a blender and puree. Season again to taste with salt and cayenne pepper. Ladle into bowls and garnish with the fruity croutons and reserved vegetables.