1 onion, finely chopped
2 tbsp olive oil
600 g carrots, peeled and chopped
100 g red lentils
1 litre vegetable stock
4 sourdough bread slices, toasted
Homemade chive pesto
1 large bunch chives
1 clove garlic, roughly chopped
60 g pine nuts
60 g grana padano (or vegetarian alternative), grated
⅓ cup olive oil
Fry the onion in 2 tbsp of oil in a large frying pan, add the carrots and stir them around, then fry them slowly until they start to brown at the edges. Tip it all into a saucepan, add the lentils and stock, and simmer for 20 minutes. Season well.
Meanwhile, make the pesto by pulsing the chives, garlic, pine nuts and grana padano together in a small food processor until finely chopped. With the motor running, slowly pour in enough olive oil (about 1/3 cup) to give it a drizzling consistency. Season.
- Blend the soup until smooth, and stir in a good dollop of pesto. Serve with sourdough toast.