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This light, refreshing soup is perfect for serving before a rice and curry meal. You can use either yellow split peas or split red lentils.

SERVES 4

175g (6oz) yellow split peas or split red lentils

1 large onion, chopped

2 tbsp rapeseed oil

1 garlic clove, crushed

1 tsp turmeric

2 tsp grated fresh root ginger 1 bay leaf

1 litre (1¾ pints) water

juice of ½ lemon

salt and freshly ground black pepper

4 slices of lemon, to garnish

Cover the split peas or split red lentils with water and leave them to soak for a few hours, then drain and rinse.

Fry the onion in the oil in a large saucepan for 5 minutes, then add the garlic, turmeric, ginger and bay leaf and fry for a further 5 minutes.

Stir in the split peas or lentils and the water. Bring to the boil, then cover and simmer gently for about 30 minutes or until the lentils or split peas are soft.

Remove the bay leaf and blend the soup. Add enough of the lemon juice to sharpen the soup and bring out the flavour. Season with salt and pepper.

Reheat gently and serve each bowl with a slice of lemon floating on top.