Step: 1/8

Weigh the red lenses and arrange them for use. Sort out the dark lenses.

Step: 2/8

Peel and finely dice the shallot, garlic and carrot.

Step: 3/8

Cut everything into fine cubes.

Step: 4/8

Heat the oil in a pan and saute the shallots, garlic and carrot, stirring regularly.

Step: 5/8

Add the lentils and cook, stirring, for 1 minute. Pour in the vegetable stock and season with pepper, coriander and cumin.

Step: 6/8

Lightly soak the lentils for 15-20 minutes until soft, stirring occasionally. Blitz everything with the hand blender and season the soup with salt and spices.

Step: 7/8

Trim off the toast crusts and cut the rest into 1cm cubes.

Step: 8/8

Melt the butter in a non-stick pan and fry the bread until golden brown all over. Serve the soup sprinkled with croutons and drizzled with chilli oil.