How to make it

  • Put a medium saucepan on a medium heat. Add the butter and oil, then throw in the onion, garlic, coriander seeds and cumin seeds. Fry, without colouring, for five minutes.
  • Add the stock and lentils, cover, bring to a low simmer and cook for 10 minutes.
  • Add the tomatoes and cook for 15 minutes, until the lentils are tender. Purée the soup and season to taste.
  • Roughly chop the coriander and stir it through the yogurt. Ladle the soup into four warmed bowls. Spoon a dollop of herby yogurt on to each serving, followed by a trickle of olive oil and, if you like, a pinch of freshly toasted, freshly ground cumin.

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