It's going to be eaten this week in France, along with curried vegetables and rice on a 5:2 fasting day!
Made the soup as part of dinner tonight, I misremembered some of the items so it was a little different.
I rinsed the lentil that I had (about one cup) and put in pot with about 2 cups of water and turned the heat on. Added some vegetable broth paste.
In another pot I put a diced onion and cooked that with a little canola oil until it turned color, then added the cumin seeds. Added tumeric then combined the two pots.
Added some parsley right when serving the dish.
The soup had a great flavor, but the lentils probably should have cooked a bit longer.
I was going to take a photo of the left overs, but realized at the end of the meal that I hadn't turned the burner off so so the beans were too dried out and were tossed.
The other part of the meal was:
grilled corn on the cob
Salad: lettuce, diced tomato and cucumber, black olives, goats cheese, red onion, oil and vinegar