Cauliflower and lentil soup recipe

A real end-of-the week recipe this one as we had half a cauliflower to use up which I paired with the end of a pack of lentils. This was our Saturday lunch yesterday, served with slices of hot buttered toast. The lentils make quite a thick soup that's perfect comfort food for chillier autumnal days.

Ingredients:
olive oil
6 shallots
1 tsp dried basil
1/2 tsp dried oregano
half a cauliflower
60g puy lentils
1 pint chicken stock
salt and pepper

Heat the oil in a saucepan and add the shallots, roughly chopped. Add the herbs and fry until the shallots have softened and are beginning to brown. Meanwhile cut the cauliflower into small florets and rinse the lentils. Add both and stir to coat with oil before adding the stock. Cover the pan and simmer until the lentils are soft. Set aside to cool and then blend until smooth. Reheat until the soup is just starting to bubble. Season to taste and serve.