15 ml/1 tbsp dry sherry
1.2 liters/2 pts/5 cups Chicken Stock
4 carrots, cut into sticks
225 g/8 oz/2 cups cooked chicken, chopped
100 g/4 oz lentils
Salt and freshly ground black pepper
For the croutons:
120 ml/4 fl oz/0.5 cup sunflower oil
4 slices of wholemeal bread, cut into 1 cm/0.5 in cubes
To make the soup, heat the oil in a large saucepan and fry (saute) the
onion until soft but not brown. Stir in the curry powder and fry gently
for 1 minute. Stir in the sherry, then add the stock, carrots, chicken and
lentils. Bring to the boil, then simmer for 15 minutes until the carrots
and lentils are tender. Season to taste.
To make the croutons, heat the oil and fry the bread until crisp, then
drain on kitchen paper (paper towels) and serve with the soup.