Lentil Soup

Method

1. Chop onion, celery and carrots.
2. Cut bread slices into cubes and deep fry to a golden brown colour.
3. Melt butter in a pan.
4. Sauté onions, carrots, celery and washed lentils.
5. Add water and Ferns’ Mulligatawny Curry Paste, bring to a boil and simmer until lentils are cooked.
6. Purée the cooked lentils and vegetables and strain through a soup strainer.
7. Mix with white sauce.
8. Adjust the seasoning.
9. Serve hot garnished with parsley and bread croutons.