A bright and flavoursome soup that is deeply nourishing, simple to make and absolutely perfect for the changing season. I like to soak the lentils beforehand as this makes them much easier to digest.
Serves: 6
INGREDIENTS
2 cups red lentils
olive oil for sautéing
1 brown onion, finely chopped
3 cloves garlic, crushed
1 teaspoon smoked paprika (I have used hot paprika but you can also use sweet)
2 teaspoons ground cumin
1 teaspoon ground turmeric
¼ teaspoon ground cinnamon
2 litres good-quality vegetable stock (if you do not soak lentils beforehand add an additional 500ml)
¾ of a whole preserved lemon (my lemon came in quarters so I used 3 pieces), diced finely
1 tablespoon fresh thyme leaves (if using dried reduce to 1 teaspoon)
sea salt and ground pepper
To serve: Fresh parsley leaves and yoghurt to top (both dairy yoghurt and coconut yoghurt will work well)
METHOD
Place the lentils in a large bowl of water. Ensure they are well covered. Leave to soak for 4–12 hours. Drain and rinse very well.
Heat a generous glug of olive oil in a saucepan over a medium heat. Add the onions and garlic. Saute until tender and translucent. Add the smoked paprika, cumin, turmeric and cinnamon. Additional oil can be added if the pot is dry.
Cook for two minutes before adding the lentils, stock, preserved lemon and thyme. Bring to the boil and then reduce to a rolling simmer. Cook for 45–60 minutes. Taste and season with sea salt and ground pepper as desired.
Serve with a generous dollop of yoghurt on top and a handful of fresh parsley leaves.
Will last up to 3 days in the fridge. Can be frozen for up to 3 months.
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