Recipe and Photography: Emma Galloway

I like to think of this soup as a winter pantry staple. You’re likely to have all the ingredients at hand, it comes together in very little time and leaves you feeling nourished and warm from the inside out.

I find it easiest to place the lentils into a fine sieve and rinse under cold water, before draining well and adding to the soup. Lemon juice can be used in place of lime, if that’s what you have at hand.

Serves 4

2 tbsp olive oil
1 onion, finely diced
3 cloves garlic, crushed
1 tsp cumin seeds
1 tsp dried oregano
2 tsp smoked paprika
1 tsp paprika
small pinch dried chilli flakes
½ cup dried brown or black lentils, rinsed
½ cup red lentils, rinsed
1 x 400g tin chopped tomatoes
1 litre water
juice of ½ lime
pinch of raw sugar
fine sea salt, to taste
fresh coriander leaves, to serve

Heat oil in a large saucepan over medium-high heat.

Add onion and sauté, stirring often for 3‒4 minutes.

Add garlic, cumin seeds and oregano and continue to cook for a further minute.

Add smoked and regular paprika and chilli flakes and stir well.

Add both types of lentils, tomatoes and water.

Cover with a lid and bring to the boil. Reduce heat and simmer 30‒35 minutes with the lid ajar.

The brown/black lentils should be tender now and the red lentils collapsed into the soup. If not, cook for a further 5‒10 minutes.

Add lime juice, raw sugar and season to taste with salt (you’ll need approx. 1‒2 teaspoons).

Serve hot topped with fresh coriander leaves. Any leftovers can be cooled and stored in the fridge 3‒4 days.

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