Lentil and onion soup with crispy paneer tarka recipe
 A gently spiced vegetarian lentil soup, elevated with the addition of a crispy paneer tarka poured over at the end. 1 onion, finely chopped3 garlic cloves, crushed 1 tbsp crushed fresh root ginger 2 tbsp olive oil1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric ½ tsp ground cardamom ½ tsp cayenne or hot smoked paprika15 fresh curry leaves 200g/7oz red lentils, washed and drained1.5 litres/2⅔ pints vegetable stock 1 lemon, juice only 1 onion, finely chopped 3 garlic cloves, crushed 1 tbsp crushed fresh root ginger 2 tbsp olive oil 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric ½ tsp ground cardamom ½ tsp cayenne or hot smoked paprika 15 fresh curry leaves 200g/7oz red lentils, washed and drained 1.5 litres/2⅔ pints vegetable stock 1 lemon, juice only 4 tbsp olive oil12 fresh curry leaves 80g/2¾oz paneer, cubed3 garlic cloves, chopped 2 tsp black mustard seeds 1 tbsp chopped fresh coriander 2 tbsp crispy onions 4 tbsp olive oil 12 fresh curry leaves 80g/2¾oz paneer, cubed 3 garlic cloves, chopped 2 tsp black mustard seeds 1 tbsp chopped fresh coriander 2 tbsp crispy onions Method To make the soup, sweat the onions, ginger and garlic for 10 minutes in olive oil until soft then add the spices, curry leaves and lentils. Cover with the stock and simmer for 30 minutes. Finish with the lemon juice.Use a hand-held stick blender or food processor to blend the soup into a smooth purée. Keep warm. To make the tarka, fry the curry leaves until crisp in 2 tablespoons of olive oil. Remove the leaves and set aside. Add the remaining oil and paneer into the pan and colour on all sides until golden, this will take 3–4 minutes. Add the garlic then the mustard seeds, allowing them to sizzle, then add the coriander. Spoon the tarka over the soup along with the reserved curry leaves and some crispy onions. Serve. To make the soup, sweat the onions, ginger and garlic for 10 minutes in olive oil until soft then add the spices, curry leaves and lentils. Cover with the stock and simmer for 30 minutes. Finish with the lemon juice. To make the soup, sweat the onions, ginger and garlic for 10 minutes in olive oil until soft then add the spices, curry leaves and lentils. Cover with the stock and simmer for 30 minutes. Finish with the lemon juice. Use a hand-held stick blender or food processor to blend the soup into a smooth purée. Keep warm. Use a hand-held stick blender or food processor to blend the soup into a smooth purée. Keep warm. To make the tarka, fry the curry leaves until crisp in 2 tablespoons of olive oil. Remove the leaves and set aside. To make the tarka, fry the curry leaves until crisp in 2 tablespoons of olive oil. Remove the leaves and set aside. Add the remaining oil and paneer into the pan and colour on all sides until golden, this will take 3–4 minutes. Add the garlic then the mustard seeds, allowing them to sizzle, then add the coriander. Add the remaining oil and paneer into the pan and colour on all sides until golden, this will take 3–4 minutes. Add the garlic then the mustard seeds, allowing them to sizzle, then add the coriander. Spoon the tarka over the soup along with the reserved curry leaves and some crispy onions. Serve. Spoon the tarka over the soup along with the reserved curry leaves and some crispy onions. Serve.