Instructions: 1. Heat the oil and gently fry the onion and garlic for 5 minutes until soft and transparent. Add the broccoli and cumin seeds and cook for a further 2 minutes.

2. Stir in the lentils, pesto and vegetable stock, bring to the boil, then simmer for 20 minutes until the lentils are cooked. Allow to cool slightly then puree in a food processor or blender.

3. Return to pan and gently reheat. Crumble the Dolcelatte into the soup, season to taste and serve with sesame croutons (see below for recipe).

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