Red Lentil Soup With Turmeric, Masala Yogurt, Toasted Seeds, and Cilantro

Red lentil soup with turmeric, masala yogurt, toasted seeds, and cilantro. Lizzie Mayson

This soup was inspired by a soup I ate and loved at the Little Fox in Ennistymon in County Clare, Ireland. 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

• 6 tablespoons extra virgin olive oil or butter
• 8 ounces onions, chopped (about 2 cups)
• 2 teaspoons peeled and grated fresh turmeric
• 1 1/4 cups red lentils
• 5 cups homemade vegetable or chicken stock
• 2 teaspoons pumpkin seeds
• 2 teaspoons sunflower seeds
• 1 teaspoon each of black and white sesame seeds 
• A squeeze of organic lemon juice, to taste
• Sea salt flakes and freshly ground black pepper 
• Cilantro leaves, to garnish

For the masala yogurt:

• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 6 tablespoons plain yogurt

Heat 2 tablespoons of the extra virgin olive oil or butter in an 8 1/2-inch/3 1/2-quart heavy-based saucepan. Stir in the onions, then cover and sweat over gentle heat for 5–10 minutes until soft but not colored.