Red Lentil Soup with Turmeric, Masala Yoghurt, Toasted Seeds and Coriander
This soup was inspired by a soup I ate and loved at the Little Fox in Ennistymon in County Clare. I’m not sure how they made it, but here is my interpretation, which I love. It’s made in minutes, really sustaining and super-delicious.
SERVES
6
PEOPLE
PREP TIME
35
MINUTES
COOKING TIME
10
MINUTES
Ingredients
6 tbsp extra virgin olive oil or butter
225g onions, chopped
2 tsp peeled and grated fresh turmeric
225g red lentils
1.2 litres homemade vegetable or chicken stock
2 tsp pumpkin seeds
2 tsp sunflower seeds
1 tsp each of black and white sesame seeds
a squeeze of organic lemon juice, to taste
flaky sea salt and freshly ground black pepper
coriander leaves, to garnish
For the Masala Yoghurt
1 tsp coriander seeds
1 tsp cumin seeds
6 tablespoons natural yoghurt
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