Put the lentils in a sieve and run cold water through them to rinse them clean.
Put the washed lentils into a large saucepan. Add cold water to cover to about 3 cm depth above the lentils.
Add the turmeric to the lentils and water and give everything a stir. Do not add salt at this time or the Bouillon or stock as salt will toughen the lentils and they will take longer to cook.
Bring the water, lentils and turmeric to the boil and then reduce the heat, partially cover with the lid and simmer for about 20 minutes.
Whilst the lentils are cooking, melt the coconut oil in a medium-sized frying pan on a medium heat and add the finely chopped onion. Fry for about 5 minutes or until softened and slightly golden. Be careful not to let them burn.
Add the cumin seeds and let them cook for a couple of minutes. Turn down the heat and add the tomato puree. Give the mixture a good stir and cook for another minute. Add a little water to the mixture if it becomes too dry.
When the lentils are completely cooked and soft, stir in the Bouillon or crumble in the stock cubes.
Allow the mixture to cool a little and then whizz to a smooth, soupy consistency with the stick blender.
Scrape the contents of the frying pan into the cooked lentil mixture. Stir well.
Leave to simmer, partially covered, for another 5 to 10 minutes to allow all the flavours to meld together.
Season to your taste with sea-salt and black pepper.
Serve in individual bowls, scattered with the coriander leaves and finely sliced chilli with chappatis or a chunk of your favourite bread.