Green Lentil Soup
225g/8oz/1 cup green lentils
30ml/2 tbsp olive oil
3 onions, finely chopped
2 garlic cloves, thinly sliced
10ml/2 tsp cumin seeds, crushed
1.5ml/¼ tsp ground turmeric
600ml/1 pint/2½ cups chicken stock or vegetable stock
salt and ground fresh pepper
30ml/2 tbsp roughly chopped fresh coriander, to finish
Put the lentils in a saucepan and cover with cold water. Bring to the boil and boil rapidly for 10 mins. Drain.
Heat the oil in a pan and fry two of the onions with the garlic, cumin and turmeric for 3 mins, stirring. Add the lentils, stock and 600ml/1 pint/2½ cups water. Bring to the boil, reduce the heat, cover and simmer gently for heat, cover and simmer gently for 30 mins, until the lentils are soft.
Fry the third onion until golden.
Use a potato masher to lightly mash the lentils and make the soup pulpy. Reheat gently and season with salt and pepper to taste. Pour the soup into bowls. Stir the fresh coriander into the fried onion and scatter over the soup.