Boil the pulses simultaneously in two separate pans.

In one the red lentils with the onion, a cupful of olive oil, the vinegar and a pinch of salt, in half a litre of water, until thick.

In the other the dried peas with oil, onion, the spoonful of coriander and a pinch of salt. Cook until mushy, and if very thick add a little water.

Work each pulse separately in the blender to a smooth paste.

The art lies in the serving. Take a piece of cardboard and cut it in such a way as to divide the dish into two. Wrap in aluminium foil, place in the middle of the dish and pour the pea soup on one side and the red lentil soup on the other. Make sure both are quite thick. Remove the divider and there you have the two-colour soup.

Garnish with finely chopped dill on the red and something red on the green. Serve hot. A delight to behold and delicious to eat.