Step 1

Heat the oil in a large saucepan over medium heat. Add the onions and cook, stirring occasionally, for 8 minutes or until softened. Stir in the garlic, chillies, curry powder, cumin seeds, turmeric and lentils. Cook, stirring, for 2 minutes. Pour in the combined boiling water and stock powder, and the corn. Cover and bring to the boil over high heat. Reduce heat to medium and cook, partially covered, for 15-20 minutes or until the lentils are tender.

Step 2

Remove pan from the heat and briefly blitz the soup using a hand blender – you don’t want it to be completely smooth. Add the potatoes, then cover and return to a medium heat for 10-15 minutes or until the potatoes are tender. Remove pan from the heat and stir in the yoghurt and coriander.

Step 3

Serve straight away.