Golden Lentil Soup


  • 1 onion, peeled and diced
  • a little olive oil
  • 400 mls (14 oz) chicken, ham or vegetable stock
  • 100 g (4 oz) orange lentils
  • salt
  • pepper
  • mace or nutmeg


Fry the onion until golden brown in the olive oil, and then add stock and lentils and a touch of seasoning. Cook until the lentils are soft, and then sieve or liquidize, and add more seasoning to taste as you reheat the soup before serving.

To add some crunch to the soup, scatter on some croûtons, crisp bacon bits or duck skin, as you like.