Richard Corrigan serves up a tasty Christmas soup.


  • 1 tsp brown mustard seeds
  • 1 tsp cumin seeds
  • 50 g lentils
  • bouquet garni
  • dash amontillado sherry
  • 800 ml turkey stock
  • to finish:
  • 1 chilli (finely chopped)
  • 1 clove of garlic (finely chopped)
  • 1 carrot (finely diced)
  • 0.5 fennel (finely diced)
  • 0.5 leek (finely diced)
  • oil
  • bunch of coriander
  • bunch of flat leafed parsley


  • Heat the mustard seeds and the cumin seeds in a small saucepan and roast gently.
  • Blitz or grind these to a fine powder. Put the lentils into a larger saucepan and cover with 600ml of the turkey stock add the spice mix and bring to the boil for 10-15 minutes until the lentils are cooked.
  • Biltz the soup until creamy but still holding some texture. Add the rest of the stock and bring to the boil again.
  • To finish:
  • Sweat off the chilli, garlic, carrot, fennel in a pan with a little oil until soft. Finally add the leek, the leek will take far less cooking time so leave until the last minute.
  • To serve:
  • Serve the soup in a bowel and spoon the vegetables on top. Sprinkle over some herbs.
  • Richard used some peppers in his recipe. Roast some peppers, remove the skin and finely chop. Add this to the vegetables before spooning onto the soup.

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