- 1 hour cooking time
Wash the lentils.
Peel and cut the potatoes, carrots and onions into similarly-sized cubes.
Put the butter in a pan to heat.
Add the lentils, potatoes, carrots, onion, turmeric and cumin and mix everything together.
Add the boiled water and let it simmer slowly for about 45 minutes. Meanwhile make the croutons.
Pull the bread into small pieces. Melt the butter in a bowl and pour over the bread. Sprinkle with salt, and put it in the oven 200C/180C fan/gas mark 6 for about 8 minutes until crisp.
Now lightly mix the soup all together with a blender, but leaving it chunky and coarse.
Return the mix to the pot again and add salt and pepper then stir.
Then pour your soup into a bowl and garnish with your sourdough croutons and coriander.