Middle Eastern lentil soup — Belinda Jeffery

Name: Middle Eastern lentil soup — Belinda Jeffery
Ingredients: 500g lentils; 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 1/4 litres (9 cups) water or homemade chicken stock; Juice of 2-3 limes (or substitute lemon juice), to taste; Sea salt, extra; A little plain yoghurt, extra virgin olive oil, cracked black pepper, and herb sprigs, to garnish; Pide bread, warmed, to serve

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Ingredients

500g lentils
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 1/4 litres (9 cups) water or homemade chicken stock
Juice of 2-3 limes (or substitute lemon juice), to taste
Sea salt, extra
A little plain yoghurt, extra virgin olive oil, cracked black pepper, and herb sprigs, to garnish
Pide bread, warmed, to serve