A touch of Middle Eastern spicing and a modern French finish make this soup an outstanding starter to the meal.

1 cup du puy or brown lentils

½ cup chopped onions

1 green apple, peeled and chopped (about 1 cup)

½ teaspoon grated lemon rind

1 teaspoon dried ground ginger

1 teaspoon ground cumin

4 cups chicken broth

Salt and freshly ground pepper

¼ cup whipping cream

2 teaspoons horseradish

Place lentils, onions, apple, lemon rind, ginger, cumin and chicken broth in a pot over high heat.

Bring to boil, reduce heat to low, cover and simmer for 40 minutes or until lentils are very soft.

Place mixture in a food processor, or use a hand blender, and purée until smooth. Season with salt and pepper.

Combine cream and horseradish. Stir into soup and reheat when needed. Serves 4.