Spinach and lentil broth

Method

1. Heat the oil in a large frying pan. Cook the garlic, shallots and pepper and fry for 3-4 minutes, until softened and golden.

2. Add the lentils and stir for one minute.

3. Increase the heat and add the red wine. Boil to reduce the liquid volume by half, then add the stock, reduce the heat and simmer for 15 minutes, until the lentils are tender.

4. Add the spinach and cook for a further three minutes.

5. Add the cream, stir through and season, to taste, with salt and salt and freshly ground black pepper.

6. To serve, pour into a warm bowl and garnish with a swirl of cream.