Middle Eastern lentil soup — Belinda Jeffery

Ingredients

• 500g lentils (I use whatever lentils I have on hand…they all work well)
• 2 tablespoons extra virgin olive oil
• 4 onions, finely chopped
• 6 cloves garlic, finely chopped
• 1 ½ teaspoons sea salt
• 2 small red chillies, finely chopped
• 2 1/2 tablespoons finely chopped fresh ginger
• 3 teaspoons freshly ground cumin seeds
• 1 1/2 teaspoons curry powder
• 1 teaspoon freshly ground coriander seeds
• 1/4 teaspoon cinnamon
• 2 teaspoons sweet Hungarian paprika
• 1 teaspoon smoked paprika
• 2.25 litres (9 cups) water or homemade chicken stock
• Juice of 2-3 limes (or substitute lemon juice), to taste
• Sea salt, extra