Photo: Quentin Jones
- 375g (1 1/2 cups) red lentils
- 1 litre (4 cups) vegetable stock or water
- 1/2 tsp ground turmeric
- 2.5cm piece ginger, peeled and chopped
- 2 tomatoes, chopped
- 250ml milk
- 1 tsp sea salt
- 60g unsalted butter
- 1 brown onion, diced
- 1 tsp cumin seeds
Small handful coriander leaves, finely chopped (optional)Pick over the lentils, removing any stones or discoloured ones. Rinse thoroughly and place in a deep saucepan with the vegetable stock or water, turmeric, ginger and tomato.
Bring to the boil over medium-high heat, then reduce the heat and simmer, uncovered, for 25 minutes, or until the lentils are soft.
Remove from the heat and allow to cool slightly before transferring to a food processor and blending until smooth. Return the pureed lentils to the warm pan, stir in the milk and salt and simmer gently over low heat until ready to serve.
Meanwhile, melt the butter in a frying pan over high heat. Add the onion and cumin seeds and cook, stirring occasionally, for eight minutes, or until the onions are brown and caramelised.
To serve, ladle the soup into warm bowls and sprinkle generously with cracked black pepper to taste. Scatter the caramelised onion and coriander over the soup and serve immediately.