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Broccoli and Dolcelatte Soup
15 ml Olive oil
1 md Onion; chopped
1 Clove garlic; crushed
350 g Broccoli; roughly chopped
1/2 ts Cumin seeds
75 g Split red lentils; washed and picked over for stones
1 ts Vegetarian pesto; (optional)
900 ml Vegetable stock
75 g Vegetarian Dolcelatte
Salt & freshly ground black pepper
Heat the oil and gently fry the onion and garlic for 5 minutes until soft and transparent. Add the broccoli and cumin seeds and cook for a further 2 minutes.
Stir in the lentils, pesto and vegetable stock, bring to the boil, then simmer for 20 minutes until the lentils are cooked. Allow to cool slightly then pur‚e in a food processor or blender.
Return to pan and gently reheat. Crumble the Dolcelatte into the soup, season to taste and serve with sesame croûtons
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