Serves for 6

340g/ 12 oz red or yellow lentils

850ml/ 1 ½ pints water or stock

4 canned tomatoes, drained and crushed

1 green chilli, sliced lengthways and seeded

2 tbsps natural yogurt or soured cream

15g ½ oz butter

1 onion, chopped, or sliced into rings

Salt and freshly ground black pepper

Freshly chopped coriander leaves to garnish

Wash the lentils in 4-5 changes of water.  Drain them well and put them into a large pan with the water or stock.  Cover the pan and bring the lentils to the boil over a moderate heat.  Reduce the heat and simmer for about 10-15 minutes or until the lentils are soft. 

You may need to add extra water.  Using a balloon whisk beat the lentils until they are smooth.  Add the tomatoes and chilli and simmer for 2 minutes, them stir in the yogurt or soured cream.  Reheat, but do not boil. 

Melt the butter in a small pan and fry the onion gently, until it is soft, but not coloured.

Pour the soup into serving bowls and scatter with the chopped coriander and fried onion.  Discard the green chillies before eating the soup.