Lentil, Potato and Cumin Soup with Crispy Onions

Place a large saucepan over a medium low heat and add 3 tbsp of olive oil. Finely dice one of the onions and add to the pan with a pinch of salt, sweat for a few mins until soft but not browned.

Roughly dice the potato and add to the pan along with the cumin, turmeric and chilli flakes (if using), cook for a minute.

Add the lentils, stir well. Dissolve both of the stock cubes into 1L of hot water and add to the pan along with the whole peeled garlic cloves.

Bring to a simmer and allow to cook for about 30 mins until the potato and lentils are both soft.

While the soup cooks, make the crispy onions. Slice the remaining onion and toss with the flour. In a large pan, heat about 2 inches of sunflower or vegetable oil.

If you have a thermometer, bring the oil to 180c. If not, after a couple of minutes test to see if it’s hot enough by dropping in a small piece of onion. It should bubble and sizzle.

Fry the onion in 2 batches for a few minutes until golden brown. Drain onto kitchen paper.

Once the soup has cooked, use a hand blender to whizz it up until it’s thick and smooth. Add the juice of one lemon, stir, then taste for seasoning and add salt as you like.

Add the soup to bowls, roughly chop your parsley and sprinkle over, then add a handful of crispy onions and a drizzle of olive oil. Serve with another wedge of lemon for squeezing over.