Red lentil and lemon soup with toppings
This one is an easy weeknight meal or great one to make in the weekend and have for lunch. It also freezes well. I really love toppings on soup. Here I have used herbs, crumbled feta, sliced red onion. I also love a poached egg sometimes too or a dollop of yoghurt. Also sautéed greens are a nice addition too. Two key things for this soup are the lemon juice and chilli flakes. Squeeze in extra before eating. Enjoy.
2 onions, finely diced
4-6 cloves garlic, crushed
2 tsp cumin seeds
4 T olive oil
350g pumpkin, grated or use carrot
2 tsp sweet smoked paprika
1 tin diced tomatoes
2 T tomato paste
200g or 1 cup red lentils, rinsed
6 cups water or vegetable stock
Zest of lemon plus 3-4 T lemon juice
coriander or parsley, crumbled feta, sliced red onion tossed in lemon juice, chilli flakes, extra lemon juice
Heat oil in a large pot, add in onions, garlic, cumin seeds and sweat until soft for 10 minutes. Add in grated pumpkin and cook for a further 5 minutes before adding paprika and cooking off for a minute.
Add lentils, tomato paste, tomatoes and water or stock and bring to the simmer. Simmer gently for 30-40 minutes or until the lentils are nice and tender. Add in the lemon juice and season well. You can blend the soup if you like or even just blend half of it. I like it unblended. Top with toppings of choice.