Orange lentil Soup with turmeric marsala yogurt, toasted see

• porsi: 6

Bahan-bahan

6 tbsp extra-virgin olive oil or butter

225g onions, chopped

2 tsp fresh turmeric root, peeled and grated

225g orange lentils

Flaky sea salt and freshly ground black

pepper

1.21 vegetable or chicken stock

2 tsp pumpkin seeds

2 tsp sunflower seeds

1 tsp each of black and white sesame seeds

Squeeze of lemon juice, to taste

Fresh coriander leaves, to serve

For the masa/a yoghurt:

1 tsp coriander seeds

1 tsp cumin seeds

6 tbsp natural yoghurt

Petunjuk

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

2 Add the grated fresh turmeric and cook for a minute or two before stirring in the lentils. Season generously with sea salt and freshly ground black 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 and sunflower seeds in a small bowl with the remaining four tablespoons of extra-virgin olive oil.

4 To make the masala yoghurt, combine the cumin and coriander seeds in a mortar and grind to a fine powder. Stir this mixture 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 seeds. Scatter with fresh coriander and serve as soon as possible.