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


  1. Heat the mustard seeds and the cumin seeds in a small saucepan and roast gently.
  2. 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.
  3. Biltz the soup until creamy but still holding some texture. Add the rest of the stock and bring to the boil again.
  4. To finish:
  5. 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:

  1. Serve the soup in a bowel and spoon the vegetables on top.
  2. Sprinkle over some herbs.
  3. Richard used some peppers in his recipe. Roast some peppers, remove the skin and finely chop.
  4. Add this to the vegetables before spooning onto the soup.