Nourishing red lentil, paprika & lemon soup

Hello! We are sitting blissfully on the edge of autumn now and I'm feeling very content. The cooler days feel like sweet relief after the intense humidity and scorching heat of high summer. 

This soup fits this changing season perfectly. It's bright, flavoursome and deeply nourishing. I like to soak the lentils beforehand (for 4 - 12 hours) so that they are easy to digest. Make big batches and freeze in individual portions for nights when you're short on time or as a warming lunch.

Have a wonderful day. Hugs, Kelly xox

Nourishing Red Lentil, Paprika & Lemon Soup

Serves 6

2 cups red lentils

Olive oil for sautéing

1 brown onion

3 cloves garlic

1 teaspoon smoked paprika (I have used hot paprika but you can also use sweet)

2 teaspoons ground cumin

1 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

1.5 litres good quality vegetable stock (if you do not soak lentil beforehand add an additional 500mls)

1 x 400g can chopped tomatoes

3/4 of a whole preserved lemon (my lemon came in quarters so I used 3 pieces) - finely diced

1 tablespoon fresh thyme leaves (if using dried reduce to 1 teaspoon)

Sea salt and cracked black pepper

To serve: fresh parsley leaves and yoghurt to top. Both dairy yoghurt and coconut yogurt will work well.

NOTE: If soaking the lentils (recommended) you’ll need to allow 4-12 hours for soaking beforehand.

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 sauce pot over a medium heat. Add the garlic and onions. Saute until tender and translucent. Add the cumin, paprika and turmeric. Additional oil can be added if the pot is dry. Cook for two minutes before adding the lentils, stock, tinned tomatoes, 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 cracked black pepper as desired.

Serve with a generous dollop of yogurt 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.