Lentil Soup With Fruity Croutons

• 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

1. 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.
2. 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.
3. 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.

butter, spring onions, garlic, cayenne pepper, red lentils, vegetable stock, fruit loaf

Taken from recipes-plus.com/api/v2.0/recipes/16252 (may not work)