Heat a frying pan and add the cumin and coriander seeds. Roast them over a high heat for a few
seconds, shaking the pan until they smell aromatic. Transfer to a mortar and crush using a pestle.
Mix in the turmeric. Set aside. Heat the oil in a large pan. Add the onion and garlic and cook for
4-5 minutes, until softened.
Add the spice mixture and cook for 2 minutes, stirring continuously. Place the bacon in the pan
and pour in the stock. Bring to the boil, cover and simmer gently for 30 minutes. Add the red
lentils and cook for 20 minutes or until the lentils and bacon hock are tender. Stir in the
tomatoes and cook for a further 5 minutes.
Remove the bacon from the pan and set it aside until cool enough to handle. Leave the soup to
cool slightly, then process in a food processor or blender until almost smooth. Return the soup to
the rinsed-out pan. Cut the meat from the hock, discarding skin and fat, then stir it into the soup
Heat the oil in a frying pan and fry the shallots for 10 minutes until crisp and golden. Remove
using a slotted spoon and drain on kitchen paper. To make the parsley cream, stir the chopped
parsley into the yogurt and season well. Ladle the soup into bowls and add a dollop of the parsley
cream to each. Pile some crisp shallots on to each portion and serve at once.