Heat the lentils, red wine, water, parsley and cumin seeds in a saucepan over a medium heat and simmer for five minutes. Season with sea salt and freshly ground black pepper.
Add the cream and turn up the heat to bring the mixture up to a boil. Transfer into a food processor and blend until smooth.
For the pesto, place the basil leaves and oil in the bowl of a food processor and blend until smooth and combined.
Transfer the soup into a serving bowl and carefully stir through some of the pesto.
To serve, top with a spoonful of yoghurt and sprinkle over the chopped chives and oil.
