Cream of Lentil and Apple Soup with Horseradish

Featured in my new book, A Year in Lucy's Kitchen, this soup is my favourite winter indulgence. It is based on a recipe that I had in the Auvergne in France, where lentils du Puy are grown.


  • 1 cup dried lentils du Puy or green lentils, rinsed
  • 1/2 cup chopped onions
  • 1 green apple, peeled and chopped (about 1 cup)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon grated lemon rind
  • 4 cups chicken stock
  • Salt and freshly ground pepper
  • 1/4 cup whipping cream
  • 2 teaspoons horseradish


Place lentils, onions, apple, ginger, cumin, lemon rind and stock in a pot and bring to boil over high heat. Reduce heat to low, cover and simmer for 40 minutes or until lentils are completely soft.

Purée mixture until smooth and return to pot. Season with salt and pepper, adding extra stock if soup is too thick.

Stir together cream and horseradish in a small bowl. Stir into soup and reheat when needed. Serves 4.