Heat the oil and butter in a large heavy-based pan, add the onions and carrots, cover and cook over a low heat until beginning to soften. Add the garlic and cook for a minute, add the spices, stir and cook for a further minute. Add the lentils, stir, then add the stock, bring to the boil and simmer, partially covered, for 25-30 minutes, until the lentils are soft. Cool a little, then liquidise and return to the pan. Season the soup, add the lemon juice to taste and gently reheat. Stir in the fresh coriander, reserving a little for the garnish. Drizzle the Argan Oil over the soup before serving.
(Sainsbury's Magazine)
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