Red Lentil Soup with Turmeric, Masala Yoghurt, Toasted Seeds and Coriander

Recipe by:

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.

Red Lentil Soup with Turmeric, Masala Yoghurt, Toasted Seeds and Coriander

SERVES

6

PEOPLE

PREP TIME

35

MINUTES

COOKING TIME

10

MINUTES

CUISINE

COURSE

Side

Method

  1. Heat 2 tablespoons of the oil in a 22cm (3.3 litre) heavy-based saucepan. Stir in the onions, then cover and sweat over a gentle heat for 5-10 minutes until soft but not coloured.

  2. Add the fresh turmeric and cook for a minute or two before stirring in the lentils. Season generously with salt and pepper. Pour in the stock, bring back to the boil and simmer for 6-8 minutes until the lentils are soft.

  3. Meanwhile, mix the pumpkin, sunflower and sesame seeds in a small bowl with the remaining 4 tablespoons of extra virgin olive oil.

  4. To make the masala yoghurt, combine the freshly roasted cumin and coriander seeds in a mortar and grind to a fine powder. Stir into the natural yoghurt in a bowl and season with salt, to taste.

  5. Whizz the soup to a coarse purée in a blender or food processor. Taste and add a squeeze of lemon juice and some more salt and pepper, if needed.

  6. Ladle the soup into wide soup bowls, drizzle some masala yoghurt over the top and sprinkle with the seeds. Garnish with fresh coriander leaves and serve as soon as possible.

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

Method

  1. Heat 2 tablespoons of the oil in a 22cm (3.3 litre) heavy-based saucepan. Stir in the onions, then cover and sweat over a gentle heat for 5-10 minutes until soft but not coloured.

  2. Add the fresh turmeric and cook for a minute or two before stirring in the lentils. Season generously with salt and pepper. Pour in the stock, bring back to the boil and simmer for 6-8 minutes until the lentils are soft.

  3. Meanwhile, mix the pumpkin, sunflower and sesame seeds in a small bowl with the remaining 4 tablespoons of extra virgin olive oil.

  4. To make the masala yoghurt, combine the freshly roasted cumin and coriander seeds in a mortar and grind to a fine powder. Stir into the natural yoghurt in a bowl and season with salt, to taste.

  5. Whizz the soup to a coarse purée in a blender or food processor. Taste and add a squeeze of lemon juice and some more salt and pepper, if needed.

  6. Ladle the soup into wide soup bowls, drizzle some masala yoghurt over the top and sprinkle with the seeds. Garnish with fresh coriander leaves and serve as soon as possible.

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