Red lentil, paprika & preserved lemon soup

Serves 6

Deeply nourishing and comforting; this soup has exquisite flavor and is very simple to make.

Red lentil, paprika & preserved lemon soup Photo: supplied

Ingredients

2 cups red split lentils
1 brown onion, diced
3 cloves garlic, diced
1 teaspoon smoked paprika
2 teaspoons ground cumin
1 ½ teaspoons ground turmeric
1/4 teaspoon ground cinnamon
2 litres good quality vegetable or chicken stock
1 x 400g can of chopped tomatoes
1/2 preserved lemon, diced
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
Oil for sautéing
Salt and cracked black pepper

Method

Heat a generous glug of oil in a large soup pot over a medium heat. Add the garlic and onions. Sauté without browning, until tender and translucent. Add the cumin, paprika and turmeric and cook for two minutes. Add additional oil if the pot gets dry. Add the lentils, stock, tomatoes, preserved lemon and thyme. Bring to the boil and then reduce to a simmer. Cook for 60 minutes, stirring often. Taste and season with salt and cracked black pepper as desired.
 
Serve with a dollop of yogurt on top and a handful of fresh parsley leaves.
 
Will last up to four days in the fridge. Can be frozen for up to three months.