Lentil soup with baby spinach and basil couli

Ingredients:

150 g black lentils
1 l vegetable broth
salt
black pepper
30 g butter
100 g baby spinach leaves
0,2 l cream
30 g basil
0,05 l extra virgin oil
50 g butter for the spinach

Preparation:
Cook the lentils in a pot with the broth. No need to let the lentils sit in water beforehand. No need to thicken the broth. Once the lentils are cooked, add cream and cook some more. Add butter for a milder taste. Roast spinach on a pan and add to the soup. Drip over with a mixture of finely chopped basil and olive oil.

The soup is best served with
Johann E. Hubert sparkling wine.

Recipe by chef Tomáš Zapletal.