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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Sunday Night Portobello Mushroom Soup with Gruyere and Onion Jam Toasties]()
RecipeSunday Night Portobello Mushroom Soup with Gruyere and Onion Jam Toasties
Article by Sarah Tuck![Red Lentil, Kumara and Coconut Soup]()
RecipeRed Lentil, Kumara and Coconut Soup
Article by Claire Aldous![Spiced Lentil and Rice Soup with Crispy Curry Leaves]()
RecipeSpiced Lentil and Rice Soup with Crispy Curry Leaves
Article by Jane Lyons![Chicken, Kale and Kelp Noodle Soup]()
RecipeChicken, Kale and Kelp Noodle Soup
Article by Kelly Gibney
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.