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Nourishing Red Lentil, Paprika & Lemon Soup

Red Lentil Soup Recipe

An easy and delicious soup recipe by our wonderful friend Kelly Gibney. Her original recipe is vegan and therefore using vegetable stock but we have replaced this with our collagen-rich organic bone broth to create a wonderfully gut-healing winter warmer. 

 Serves 6



2 cups red lentils

Olive oil for sautéing

1 brown onion

3 cloves garlic

1 teaspoon smoked paprika (I have used hot paprika but you can also use sweet)

2 teaspoons ground cumin

1 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

1.5 litres Organic Chicken Bone Broth (if you do not soak lentil beforehand add an additional 500mls)

1 x 400g can chopped tomatoes

3/4 of a whole preserved lemon (my lemon came in quarters so I used 3 pieces) - finely diced

1 tablespoon fresh thyme leaves (if using dried reduce to 1 teaspoon)

Sea salt and cracked black pepper

To serve: fresh parsley leaves and yoghurt to top. Both dairy yoghurt and coconut yogurt will work well.

NOTE: If soaking the lentils (recommended) you’ll need to allow 4-12 hours for soaking beforehand.



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 sauce pot over a medium heat. Add the garlic and onions. Saute until tender and translucent. Add the cumin, paprika and turmeric. Additional oil can be added if the pot is dry. Cook for two minutes before adding the lentils, broth, tinned tomatoes, 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 cracked black pepper as desired.

Serve with a generous dollop of yogurt 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.