• Rinse the lentils until the water runs clear
• Heat the oil in a large heavy based saucepan, fry the onions until soft
• Add the garlic and fry for a few seconds
• Add the lentils to the pan and stir well until coated with oil
• Add the stock and bring to the boil. If a foam rises to the top, scoop it off and discard
• Dry roast the cumin seeds in a small pan until they are aromatic and then grind to a powder.  Add this to the soup with the chilli flakes
• Simmer with the lid on until the lentils are really soft and start to break down (around 20-25 mins)  You may need to add a little water during this time as the lentils absorb a lot of liquid
• Add salt, freshly ground black pepper and the lemon juice
• Blend in a food processor until smooth
• Garnish with a tablespoon of natural yogurt or cream and sprinkle with the chopped parsley.

A friend recently gave me this Lentil Soup recipe as she swears it fights away nasty colds, which I had at the time.  I now agree, and would like to share it with you. Its also a great vegetarian Recipe