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Preparation Method

Prep onions, chopped garlic cloves, chopped red chillies, deseeded and chopped potatoes, cut into small cubes coriander, chopped STEP 1 Heat the oil in a large pan over a medium heat and fry the onions for 8 mins, stirring often until softened. Stir in the garlic, chillies, curry powder, cumin seeds, turmeric and lentils, and cook for a few minutes more, still stirring. Pour in the stock and sweetcorn. Bring to the boil, then cover, reduce the heat and simmer for 15-20 mins, or until the lentils are tender. STEP 2 Remove from the heat and briefly blitz the soup using a hand blender – you don’t want it to be completely smooth. Add the potatoes, then cover and return to a medium heat for 10-15 mins more, or until the potatoes are tender. Remove from the heat and stir in the yogurt and coriander. STEP 3 Serve two bowlfuls straightaway. Leave the rest of the soup to cool completely, then keep chilled for up to four days. Reheat in a pan over a low heat until piping hot. source: bbcgoodfood.com