Melt the butter in a large pan and add the carrots, garlic, celery, onions and bay leaf. Cook gently on a medium heat until the onions are soft and golden.
Add the tomato, spices, chicken stock, lentils and 475ml water. Bring to a gentle simmer, cover and leave for 35 minutes or until lentils are soft. Take pan off the heat.
Meanwhile, throw the onions into a pan with a pinch of salt, and cook on a medium heat until they turn a glistening golden brown. Serve them as they are, or add a splash of balsamic and a sprinkling of thyme.
For a smooth soup, give it a good whiz in a blender. If you prefer more texture, just give the ingredients a gentle mash with a fork. If you do choose to blend, pour the soup back into the pan when smooth. Either way, bring it back to the boil, add salt and pepper to taste, and heat thoroughly for a few minutes, stirring, constantly.
Serve soup topped with a small hill of caramelised onions.
As seen in Feast magazine, Issue 10, pg96.
Photography by David Loftus.