Lentil Soup with Curried Croutons
175-225g lentils (vary the thickness of this soup by the quantity of lentils)
1 onion chopped
1 carrot sliced
850ml unsalted stock
1 bay leaf
2 tsp lemon juice
3 slices of bread
1 tsp curry powder
Melt the butter in a large saucepan, add the onion and carrot and cook till lightly brown. Wash and rinse the lentils and mix them in, stir then pour in the stock and the bay leaf. Bring to boil and let simmer about 30 minutes till cooked.
Make the croutons: Remove the crusts from the bread and cut into 3 inch dice. Heat a little oil and add the bread, sprinkle in the curry powder. Turn the bread so they get crisp all over and the curry powder is well distributed. Drain on absorbent paper. Liquidise or sieve the soup. Add milk till it is creamy then mix in the lemon juice and plenty of sea salt and freshly ground black pepper to taste.
Serve in bowls with a few croutons on top.